We grew up on this recipe my mom would make a few times a year. I remember like it was yesterday, coming home from school or playing outside all day and walking into the aroma that filled every nook and cranny of our house. I swear I could pick up the smell even before I walked in the door.
The scent of this meal would light me up knowing right away what meal was about to get in my belly! It’s by far the absolute best brisket I’ve ever had (don’t let this go to your head mom). Great to pair with corn on the cob, potato salad or (even better) potato pancakes (look this up if you don’t know what it is). Add a nice glass of red wine and it’s guaranteed to be the perfect meal!
Preheat oven to 375. Three pounds center-cut beef brisket. Trim excess fat.
Salt and pepper both sides. Place brisket, fat side up, on large aluminum foil in a roasting pan. (Enough to wrap and tent brisket). Make a paste of one package of onion soup mix, 2/3 cup ketchup, tablespoon mustard, 1/2 cup brown sugar, and optional several tablespoons wine. Spread over brisket. Close foil loosely so that it is tented over brisket.
Cook brisket for one hour at 375. Reduce heat to 325 for one hour.
Remove from oven, slice brisket and spoon drippings over the meat. Close foil. Return to oven for another hour.
Most recipes I’ve learned from my mom I like to change a little bit just to give them an update and add my personality to it. This is one recipe I haven’t touched, it’s just too dang good to mess with! And if you have a family, I’m sure you will be the source for the same memories I have as I walked in the door.
- Center-cut beef brisket 3 pounds
- Onion soup mix
- Brown Sugar
- Cooking Wine
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