- Yield 12 to 14 servings
A succulent tender brisket. Leftovers make incredible sandwiches.
This recipe can be made in a slow cooker.
- 5 to 6 pounds very lean brisket, trimmed of fat
- Garlic powder
- 1 cup light brown sugar
- 1 cup water
- 1 envelope dry onion soup mix
- 1 cup ketchup
- Preheat oven to 325F.
- Season brisket heavily with garlic powder.
- In a small bowl, mix together brown sugar, water, onion soup mix and ketchup. Pour over brisket in a large baking pan or roaster. Cook, covered, 4 1/2 hours to 5 hours, or until meat is fork tender. To serve, slice against thegrain and serve with sauce.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).