Simple Pantry Brisket (Oven or Crock Pot)

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READY IN: 4hrs 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (3 -4 lb) beef brisket
  • 1
    (16 -24 ounce) can beer
  • 12
    ounces ketchup
  • 1
    (1 1/4 ounce) packet dry onion soup mix (I like Lipton)
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DIRECTIONS

  • Put brisket, fat side up, in roasting pan or crock pot.
  • Mix together the beer, ketchup and onion soup packet and pour over brisket.
  • If Baking, Preheat oven to 350 degrees and cook for 3-4 hours or until fork tender.
  • For crock pot preparation, prepare the meat the same way, but cook on low for 6-7 hours; cooking until fork tender.
  • Remove brisket from sauce and place on a cutting board. Let meat cool down a bit.
  • Trim off fat by cutting away with a sharp knife.
  • I like to skim the fat off the sauce. You can use a fat skimmer or let it harden in the refrigerator at remove the hard fat that is congealed on top with a spoon.
  • Slice meat against the grain and serve with the sauce.
  • Note* I like to skim the fat from the sauce. You can use a fat skimmer or let the sauce harden in the refrigerator. Remove the hard fat that is congealed on top with a spoon.
  • Heat and serve.
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