The absolute best, easiest brisket ever. Simple to make, and it can be cooked the night before serving!
- 3 1/2 lbs point cut beef brisket, untrimmed
- 2 cups water
- 1 packet Lipton beef onion soup mix
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1/2 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 1/2 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.
If you don’t own a dutch oven, sear the brisket in a large skillet and transfer to a deep roasting pan for oven cooking.