Beef Brisket Recipe

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   ["THIS MUST BE COOKED IN A ROASTING PAN WITH A LID -NO ALUMINUM PAN Or possibly FOIL, BECAUSE OF THE ACID IN THE KETCHUP.", "Slice onions and layer on bottom of pan.", "Place brisket on top.", "Pour two c. of water and two c. of ketchup around sides of beef.", "Pour onion soup mix and seasonings on top.", "Put lid on and back at 325-350 for 2-3 hrs depending on size of brisket.", "Cook for at least 2 hrs and then slice it down (like you do Roast Beef) and then put it back in ""gravy"" for at least another hour.", "This tastes better if you cook it a day ahead of time or possibly longer and freezes well.", "This can be served on a roll or possibly as a main meal, with mashed potatoes, coleslaw, and veggie or possibly anything you like."]

* Per serving · 4 servings · Values may vary.

No additional tips available.