Mom Doyle's Beef Brisket

This is old-school, set-it-and-forget-it brisket: no smoker, no browning, no long list of spices. A beef brisket gets sealed in a tight foil packet with a packet of onion soup mix and a splash of water, then baked until it surrenders to fork-tender.

The foil is doing the heavy work. Sealed up tight, it traps steam so the brisket braises in its own juices and the onion soup mix, which melt together into a savory, built-in gravy. Piercing the meat and sprinkling it with tenderizer first helps break down this notoriously tough cut.

One tip matters more than any other with brisket: slice it across the grain. Cutting against those long muscle fibers gives you tender, short-fibered slices, while cutting with the grain leaves them chewy and stringy. And skip the extra salt, since the soup mix brings plenty of its own.

Kitchen Tips

• Slice the brisket across the grain. Cutting against the muscle fibers is the difference between tender and chewy.
• Seal the foil packet tightly so the steam stays in and the meat braises in its own juices.
• Skip added salt. The onion soup mix and tenderizer already bring plenty.

Variations

• Add sliced onions, carrots, or potatoes to the foil packet for a one-pan meal.
• Stir a little ketchup or barbecue sauce into the water for a tangier gravy.
• Make it ahead. Brisket slices and reheats beautifully in its own juices.