Resolutions, healthy habits, all that Jazz. Before then, I want to share one more big, filling juicy recipe with you: the best ever beef brisket.
WELL! Does she have a new recipe for you!!! Like I said, the BEST ever beef brisket. I was lucky enough to sample some at her house about a month ago and promptly begged her for the recipe. I’ve never had a brisket so juicy, tender, and flavorful. AND easy to make! (Seriously I’m not kidding).
I did have a slight kurfuffle when I tried to make this the first time. Apparently I don’t like to read packaging and just saw “beef brisket” but not that it was “corned beef” style 🤦♀️ .
That was a disaster let me tell you. After a brief kitchen melt down (the struggle is real) I went back to the store and marched right up to the butcher counter to make sure I got the right beef this time!
The second time was a absolute complete success. I took it to a football viewing get together and when it was time to go there wasn’t a leftover to be found!
So what’s Rene’s secret to the best ever beef brisket? Honestly I was so surprised when I read the ingredient list...Lipton beef onion soup mix.
You guys. It’s unbelievable. You grab a soup mix and dump it on the beef with some ketchup and a couple other spices. The flavor when it’s done is nothing short of delectable.
I did make a slight adaptation to the recipe: I gave it a quick sear in the Dutch oven and then covered in all that marinade goodness. After that, just throw the whole thing, pot and all, into the oven to cook low and slow: 325 at ½ hour per pound.
Here’s the kicker: you can eat it right after it’s cooked (with a little resting period) but Rene’s recipe says to let it sit over night and warm it up the next day for slicing.
Omg she’s a genius. The beef brisket marinates in its juices that way and gets even more flavor than before. Plus, you can make this fabulous, crowd pleasing dish ahead of time!
Isn’t she the best? Three cheers for Rene and her best ever beef brisket!!!Print
The absolute best, easiest brisket ever. Simple to make, and it can be cooked the night before serving!
- 3 ½ lbs point cut beef brisket, untrimmed
- 2 cups water
- 1 packet Lipton beef onion soup mix
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- ½ cup unsalted butter
- 1 tablespoon olive oil
- Preheat oven to 325°F. Whisk together the water, Lipton beef onion soup mix, ketchup, Worcestershire sauce, pepper, cinnamon, and garlic. Set aside.
- Heat olive oil in a dutch oven over medium high heat. Add the brisket and sear on all sides, about 2-3 minutes each.*
- Pour previously whisked together marinade over the brisket. Place herb sprigs around the brisket. Cover the dutch oven with a lid or foil.
- Place in the preheated oven and cook the brisket for 30 minutes per pound (3 ½ lb brisket = 1 hour 45 minutes).
- When the roasting time is finished and the brisket is cooked through (temps at 175°F and will shred easily when pierced with a fork), turn off the heat and allow the brisket to cool, still covered, inside the oven for 2 hours.
- Remove the brisket from the pot to a large container and cover. Strain the sauce into a separate container and cover.
- Refrigerate both the sauce and the brisket overnight.
- When ready to serve, remove brisket from the fridge. Trim off and discard any fat. Slice as desired. Reheat at 350°F until warm.
- Remove fat from the sauce and reheat. Add butter as desired for richer flavor. Pour over brisket to serve. Garnish with any remaining thyme leaves or roughly chopped fresh rosemary.