12 Reviews

I have prepared the brisket of beef the same way you do for about 35 years. I got the recipe in Texas, we love it because it is so easy to prepare and so tasty. I also have put some dried herbs in it. The first time a prepared it I put sliced fresh sweet onions on top, but the dry onion soup mix is excellent I always baked it 300 but I tried your recipe and baked 250 for 5 hours it is very tender more so than the recipe I have used. Thanks Scotts Sassy Girl

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Scott's Sassy Girl February 11, 2006

So simple and delicious. Pure comfort food. It was hard to wait the five hours, but worth every minute. Thanks for posting!

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Lucky in Bayview June 03, 2012

I've made it this way at home. Commercially, for the larger ones, I cover it on the fat side with 1 cup of mixed with 1/4 cup black pepper. Then roast in a hot oven to rare before slicing off most of the fat and the salt mix. I seldom get any at home because everyone digs in.

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Chef guruow January 02, 2007

excellent...tastes like my grandmother's. and all this time i thought she worked so hard on it! this is the easiest to make.

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MSandraF June 14, 2004

This is an absolutely wonderful dinner! I made it Sunday and my husband loved it! Which is saying a lot since he hasn't liked a single roast I've made up to this point!

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Susan P June 05, 2003

Delicious, Tender, easy to make.I made it for dinner last evening. Cooked it in the crockpot turned out great. This recipe is a keeper.

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Barb Gertz December 05, 2002

I have never been able to make a perfect a roast until now. This was so easy to make and very good to eat. I changed the onion soup mix to onion-mushroom soup mix and it was very tasty. Thank you for sharing.

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sandovka June 05, 2010

Thanks for the recipe, I now make all my roasts this way not just a brisket. They have all been nice and tender just like you said this would be. Best way to prepare a roast that I have found. Thanks again for the recipe, I have already made it about 4 times and am making it today.

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Jacqueline in KY July 13, 2009

Cooked this for the family this easter weekend after a long day painting. The smells wafting through the house were amazing. I added horse raddish to the stock at the beginning for a little bite. and served it with carotts and fluffy mashed potato.

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SuszyQ March 24, 2008
Brisket of Beef