Sunday Brisket

1. 1

   Preheat oven to 325.

2. 2

   Line a roasting pan with foil, use enough foil to be able to cover the meat completely and tightly so that no juice can drip out.

3. 3

   Trim excessive fat off the brisket. Lay the fresh piece of brisket on the foil.

4. 4

   Sprinkle one entire packet of onion soup mix on the brisket.

5. 5

   Shake the italian dressing well, then pour the entire bottle all over the brisket. Its ok if you do not cover all of the onion soup mix.

6. 6

   Roll up the foil around the brisket so that it is air tight and so the juices will not leak into the pan.

7. 7

   Place in the oven on the middle rack and let cook for approximately 2 1/2 hours.

8. 8

   Open foil carefully as lots of steam will emerse.

9. 9

   Let brisket cool slightly, then remove from pan. slice thin long strips of the brisket and set into serving dish. Pour the juice over the brisket and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.