Easy Beef Brisket

"I developed this method out of desperation one day. It's a savory, attention-free method of preparing dinner when you don't have time to do so!"
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Ready In:
10hrs 10mins




  • Remove wrapper and absorbent sheet from frozen brisket (I forgot once, and didn't take out the absorbent pad--wouldn't recommend doing that!).
  • Place brisket in large 10 x 13" pan with sides at least 2" - 3" high.
  • Sprinkle generously with worcestershire, then liquid smoke.
  • Sprinkle on salt, pepper, and garlic powder.
  • Pour water AROUND roast--don't wash off the seasonings by pouring it OVER the roast!
  • Cover completely with foil and place in oven.
  • Bake at 250 degrees 8-10 hours. Don't worry if you're a half-hour late coming home from work! This roast will be fine at this temperature!
  • Use the leftovers for BBQ, hot roast beef sandwiches, or beef stew. See my other recipes for directions.
  • GRAVY:.
  • In a 2 1/2 quart saucepan, place drippings.
  • Add warm water, bouillon, liquid smoke, worcestershire,garlic powder, and salt and pepper to taste.
  • Bring to a rolling boil.
  • In a small covered container, place cold water and cornstarch. Shake well.
  • Add to boiling broth, stirring constantly till thickened (some brands of cornstarch are less effective at thickening than others. You may need to add more. Just repeat the addition of cornstarch and cold water again, and bring back to a boil, stirring constantly.
  • Serve with roast, potatoes and carrots.

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  1. I've had the pleasure of being served this by Wilmom herself. Really tender and flavorful. It's fabulous! Give it a try.


I'm an organic gardener--to say I'm middle-aged would be a stretch--I've been gardening for 52 years, mostly in the midwest. I still can most everything we eat. As my Dad used to say, "she'll can anything that'll hold still long enough"!! Sure saves time when company--or family--drop in. I've been cooking all that time, too. I come from a large farm family (1 brother, 5 sisters) and have 2 sons and 4 daughters; AND 10 grandchildren. Many of our family's memories involve food. All the important events are celebrated with a special menu; but as these things usually go, it's the disasters that make lasting memories! We'll be laughing at those long after the really impressive soirees have been forgotten. The women of our group have adopted a saying that "we don't name a dish till after it's cooked. Whatever it looks like, that's what it is!" Keeps the mood light, and even the novice cooks are more adventuresome, knowing that we don't take disasters seriously. On the other side of the coin: years ago, I had a tea room/restaurant called The Market Fare, that was written up in the book THE BEST COUNTRY CAFES IN TEXAS, a gastronomique guidebook by Texas Geographic. The women of our family can usually find our way around a kitchen!! For each of my children, as they left home, I created a cookbook of their favorite foods--still in use by them these many years later. In nearly every culture, family and food go hand-in-hand in creating those special memories. Man may be the HEAD of the home, but woman is its HEART!!
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