Tangy Tomato Brisket

We love having “Brisket Day” at our house and this is one of our favorite recipes. Four ingredients make it simple, easy and quick to put together – my kind of recipe. Then, you just enjoy the aromatherapy as it cooks all day. Whether for your family, a new mom, as Ree Drummond, The Pioneer Woman suggestions in her cookbook, “The Pioneer Woman Cooks: Food From My Frontier” (& we agree!), or for anyone who could use some comfort food — this is sure to please!

I was signed up to deliver a FoodTidings meal to a friend, so I just doubled the recipe and called it a day. Yes, that’s a LOT of meat – but, with my current crew of 5, including 3 growing teenagers, we barely had any leftovers. I’m glad I put my FoodTidings portion in its own pan, or it might not have made it out of the house!

Make this easy recipe for your family or a FoodTidings meal and be blessed by Brisket!

Tangy Tomato Brisket

Makes 8 servings

Ingredients:

• One 5- to 8-pound beef brisket, trimmed of all fat (the butcher can do this for you!)
• One 24-ounce bottle ketchup or chili sauce
• 1 package dry onion soup mix
• 1 cup water
• Optional: Several dashes hot sauce, for spicier brisket

Directions:

1. Preheat the oven to 275 degrees F.
2. Place the brisket in an oven-safe pan (see tip below!). Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more or less water as needed)
3. Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
4. Remove the pan from the oven and test the brisket to make sure it’s fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you’re ready to serve.

Source: The Pioneer Woman Cooks: Food From My Frontier, By Ree Drummond, p. 180-81

Watch The Pioneer Woman’s Brisket How to Video here!