Meet the Sullivans: Pioneer Woman's Beef Brisket

May 9, 2012

Pioneer Woman's Beef Brisket

I'm loving my newest cook book The Pioneer Woman Cooks: Food From My Frontier! The cover is so colorful and beautiful. It's the kind of book you want to display somewhere prominent. 
I've read through it from front to back twice. I want to make every dish in this book! The first dish I chose to make was this Beef Brisket. I'd never made a brisket before and this one, with only 3 ingredients,  seemed like a good one for my first try. It takes 7 hours too cook, so if you want to make it plan on a day when you'll be home all day! 

Pioneer Woman's Beef Brisket
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1 whole beef brisket, trimmed of all fat (5 to 8 pounds)
1 bottle (24 ounce) ketchup or chili sauce
1 package onion soup mix

  1. Place trimmed brisket into a large baking pan.
  2. Mix ketchup with onion soup mix. Add 1 cup of water or more to make it slightly thin.
  3. Pour sauce over the meat, cover pan with foil, and marinate 12 to 24 hours in the fridge.
  4. Place covered pan into a 275-degree oven and walk away for 6 to 8 hours, depending on how large the brisket is. Check tenderness when brisket has been cooking several hours: stick in two forks and pull in opposite directions. Meat should come apart easily.
  5. When meat is done, remove from oven and place on a cutting board. Slice against the grain; don't be disturbed if meat totally falls apart! That means it's good.
  6. Either return the sliced meat to the sauce until serving, or place meat on a platter and spoon sauce over the top.
I served it with grilled asparagus and mashed potatoes. 

This recipe made so much meat that we had PLENTY leftover to repurpose for a Southern Living Tostadas recipe the next day, which I'll share with you tomorrow! 

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