Simplest Brisket Ever

The first time I made a brisket for a family dinner it was a huge failure. I didn’t realize how important it was to make sure the meat was in a well sealed cooking vessel. I served it after baking it for four hours, not really testing its tenderness. It was about as tender as shoe leather. Needless to say, this incident has never been forgotten by my husband’s family but I have made up for it since.

5 to 6 pounds trim brisket

2 package of Lipton’s Beefy Onion soup mix

16 ounces of beef broth

Trim brisket has had some of the fat removed but not all the of it. It should be marked as trim or special trim. Preheat the oven to 325 degrees. Place the brisket (fatty side up) in a pot with a tightly fitting lid or a glass dish. When using a glass dish, place heavy aluminum foil over it and make sure the edges are sealed well. Sprinkle the onion soup on the brisket and massage it into the meat. Pour the broth over the meat and place it in the oven. After two hours, check the brisket to make sure there is still an ample amount of broth in the pot. Add some if needed. At three hours check the brisket for tenderness. It should be easy to pierce the meat with a fork. If it is not tender enough, keep it in the oven for one more hour.

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