Pin it
My grandma's kitchen was always filled with incredible aromas during holidays, and this super easy brisket was the star. I've brought her three-ingredient wonder to my own home, and the combo of juicy meat, ketchup sweetness, and rich onion soup mix works just as well now as it did then. The coolest thing? You can't mess it up - it turns out crazy tender every time with just a handful of stuff from your pantry.
Effortless Kitchen Wonder
The magic really happens when these everyday ingredients come together. Ketchup transforms into this amazing sticky glaze while the soup mix adds deep flavors you'd think came from spending all day in the kitchen. Everyone thinks I'm hiding some fancy ingredients when I serve this - they can't believe how simple it actually is.
What You'll Need
- The flavor boost: A packet of onion soup mix does all the heavy lifting.
- Your sauce base: Just grab regular ketchup from your fridge.
- The meat: Get a nice brisket, try to find a point cut with good fat running through it.
Let's Get Cooking
- Low and slow:
- Pop it in covered with foil and let it cook about four hours until you can easily pull it apart with a fork.
- Mix your magic:
- Blend the ketchup and soup mix together until smooth, then slather it all over your meat.
- Prep your meat:
- Put that brisket with the fat facing up in the biggest pan you've got.
- Start your oven:
- Turn it on to 300°F while getting everything else ready.
Pin it
My Kitchen Secrets
I've made this so many times I've figured out what works best. Go for that point cut brisket - the fat makes it super juicy. Buy about a pound for each person since it shrinks while cooking. Don't rush to cut it - letting it sit keeps all the juices inside. I sometimes throw some sliced onions in the pan too, but honestly it doesn't need anything extra.
Time to Serve
Cut your meat against the grain in thick half-inch slices and pour all those yummy pan juices over top. We always have this with fluffy mashed potatoes or some good bread to soak up the sauce. Add some roasted veggies on the side and dinner's ready.
Plan Ahead
You know what's great about this dish? You can make it way before you need it. Cook it all the way, slice it after it cools, then put it back in all that amazing sauce. When you're ready to eat, just warm it up in the oven with the cover on. The meat stays super tender and tastes even better the next day.
Saving Some For Later
This brisket is awesome for freezing. I often cook extra just to have some ready for busy nights. Make sure it's covered in sauce before you wrap it up; it'll keep for months in the freezer. Just don't forget it needs about two days to thaw in your fridge, then you can warm it up slowly in the oven.
Pin it
More Than Just Dinner
This three-ingredient brisket has turned into our family's go-to celebration meal. It's what shows up at every holiday, what my friends beg me to make when they visit, and the first thing my kids wanted to learn to cook. There's something about how easy it is yet how amazing it tastes that brings everyone to the table. Seeing people's faces light up with that first bite - that's why I love cooking so much.
Frequently Asked Questions
- → What happens when brisket rests?
Letting it rest helps the juices move back into the meat, keeping it tender. This also makes cutting easier while keeping it moist.
- → How should I cut the brisket?
Slicing across the grain shortens the muscle fibers, making every bite softer and more enjoyable.
- → Can I use a slow cooker?
Definitely! Just put everything in the slow cooker and let it go on low for about 8-10 hours. Easy and tasty.
- → Why go for a point cut or deckle brisket?
These cuts have extra fat, which keeps the meat tender when cooking long and adds great flavor.
- → Can leftover brisket be frozen?
For sure! Wrap well and store for up to 3 months. Let it thaw in the fridge, then heat it back up with some sauce to keep it juicy.
Conclusion
With just three basic things, this brisket turns into a delicious, tender dish that takes almost no prep at all. Slow cooking does all the work for you, giving you restaurant-quality results at home.