Brisket
Submitted by billiejoe33
Slow-roasted beef brisket brushed with soy sauce and smothered in onion soup mix. Four hours in the oven yields fork-tender, deeply savory meat that practically carves itself.
YIELD
1 roastPREP
20 minCOOK
4 hrsREADY
6 hrsIf you’ve never slow-roasted a brisket with onion soup mix and soy sauce, you’re missing one of the easiest paths to melt-in-your-mouth beef.
The soy sauce sear gives the outside a gorgeous, caramelized crust while the onion soup mix melts into a gravy that bastes the meat as it roasts.
Four hours of low, slow heat does all the heavy lifting. You just turn it every hour and keep the pan moist.
When it’s done, let it rest before slicing. That patience is what separates good brisket from great brisket.
Kitchen Tips
- Start with the fat side up when you broil. That cap of fat renders down and keeps the meat juicy throughout the long roast.
- Don’t skip the resting time after cooking. At least 20 minutes lets the juices redistribute so every slice stays moist.
- Slice against the grain for tender pieces. Cutting with the grain gives you stringy, chewy results.
- This brisket reheats beautifully the next day. Slice it cold, then warm in the pan juices for sandwiches that rival any deli.
Ingredients
Directions
Brush brisket with soy sauce.
Season with salt, pepper and garlic powder.
Broil fat side up until seared. Spread soup on top and moisten with ¼ cup water.
Pour remaining water into pan. Roast at 325 degrees for 4 hours, basting every half hour, turning every hour and adding additional water to pan as needed.
Allow brisket to set before carving.
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