Tender Brisket

Submitted by LR Beckwith

"The brisket will fall apart and is great for sandwiches for school lunches. My kids loved them. (So did I) LR"

 

• Ready In: 4hrs 15mins
• Ingredients: 8
• Serves: 6-8

ingredients

• trimmed beef brisket
• onion soup mix
• kraft zesty Italian salad dressing
• 1 (12 ounce) can Budweiser beer
• Lawry's Seasoned Salt
• black pepper
• bay leaf
• 2 large onions

directions

1. Line a baking pan with aluminum foil leaving enough overlap to close over top of brisket.
2. Trim excess fat from brisket and sprinkle liberally with Lawry's season salt and black pepper, both sides and ends.
3. (Brisket can be browned in cast iron skillet in olive oil if you wish) Shake Zesty Italian and pour half the bottle into the foil lined baking pan.
4. Add brisket to pan.
5. Sprinkle contents of Lipton Instant Onion Soup envelope around pan.
6. Add 12 ounces of Budweiser beer.
7. Slice open two large onions and add to pan.
8. Add a bay leaf or two to pan.
9. Pour remainder of Zesty Italian Dressing over brisket.
10. Close foil tightly and Bake at 325°F for 2 1/2 to 5 hours.
11. Open foil, turn brisket.
12. Close foil tightly and bake 2 more hours.
13. Take brisket from oven.
14. It will fall apart.
15. It makes the most delicious sandwiches.
16. Potatoes, carrots and onions can also be added during final hour of cooking.
17. The pan drippings make a wonderful sauce.
18. It can be thickened with flour, starch or arrowroot.
19. Don't forget to remove the Bay Leaf.

Reviews

[gabriela.bussek]

What a wonderful recipe! I made it just as directed and it FALLS APART! Am preparing it again right now. Thank you for sharing!

 

[Mysterygirl]

This was an easy recipe. For some reason it didn't seem like the flavors got inside the meat but stayed on the outside. The crust was awesome though. I am thinking of either marinating it for a bit before cooking or possibly injecting the brisket with some of the salad dressing/beer mixture next time.

 

[Babychops]

If I could give this 10 stars I would (first time ever!!!) I had some pork briskett I had no idea what to do with & substituted that. Low on the zesty italian so I added some ceasar & a little olive oil + some red pepper flakes. Cooked for 2 hours @ 350 (low on time too) and MAN O MAN, served on flaky biscuits for a saturday casual dinner & couldn't get enough, tender, juicy, plump... Mouthwatering. You HAVE to make this!!! I'm sure it would be awesome with beef as well, the kitchen smelled incredible! GREAT RECIPE LR!!! Thank you!!!

 

[GotBoxer]

This recipe is absolutely incredible! I thickend the sauce and served the meat/sauce combo on cocktail buns as little sandwiches. I plan to make these again for New Years only I will double the recipe. Thank you!!!!

 

[Kim C.]

This is similiar to a recipe I use all the time so wanted to try something new, GREAT! My recipe I sear the brisket in peanut oil-not evoo and use paprika instead of Lawrys and use just the onion soup mix and a can of Vernors Ginger Ale..rather than beer and italian dressing--this was a nice change. I usually only use a 3-4 pound trimemd brisket but want to try a 10 pounder someone mentioned in their review so it'ss last longer.