Brisket
This is my grandma’s recipe (I added the brown sugar & Worcestershire for enhanced flavor). Please note: this marinates overnight & cooks for several hours.
Ingredients:
4-8lbs brisket
Standard size bottle of ketchup
1 packet of Lipton’s French Onion Soup mix
2 tablespoons brown sugar
2 teaspoons Worcestershire
1/2 cup water
5-10 carrots peeled and chopped into bite sized pieces
5-10 stalks of celery peeled and chopped into bite sized pieces
Potatoes of preference
Hotly debated topic. My dad is adamant that potatoes be cooked with the brisket. I prefer no potatoes, as mashed potatoes is the best side dish of all time. Do whichever you prefer.
Recipe:
Mix together ketchup (yes, the entire bottle), soup mix, brown sugar, and water.
Coat the brisket in the ketchup mixture and place in a large baking dish. Cover with tin foil and refrigerate overnight.
Preheat oven to 275º.
Chop carrots and celery and add them to the dish with the brisket- spreading them both around and under the meat. If you are using potatoes, add them in about 2 hours before the brisket is ready to prevent them from getting soggy.
Place brisket in the oven and allow it to cook for about 1-2 hours per pound. Make sure to check every 2 hours or so and add water if all the liquid has cooked off. The meat should be very tender at this point. If not, continue cooking.
Plate and enjoy 😊