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Nutrition Facts
Serving Size 1 (106g) Recipe makes 6 servings
Calories 44
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 90mg		2%
Total Carbohydrate 6.7g		2%
	Dietary Fiber 0.7g	2%
	Sugars 2.1g
Protein 0.7g		1%
detailed view... how is this calculated?

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Tender Brisket

Recipe #41374 | 4¼ hours | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: LR Beckwith
Sep 29, 2002

The brisket will fall apart and is great for sandwiches for school lunches. My kids loved them. (So did I) LR

SERVES 6 -8 (change servings and units)

Ingredients

trimmed beef brisket
onion soup mix
kraft zesty Italian salad dressing
1 (12 ounce) can Budweiser beer
Lawry's Seasoned Salt
black pepper
bay leaf
2 large onions

Directions

1
Line a baking pan with aluminum foil leaving enough overlap to close over top of brisket.
2
Trim excess fat from brisket and sprinkle liberally with Lawry's season salt and black pepper, both sides and ends.
3
(Brisket can be browned in cast iron skillet in olive oil if you wish) Shake Zesty Italian and pour half the bottle into the foil lined baking pan.
4
Add brisket to pan.
5
Sprinkle contents of Lipton Instant Onion Soup envelope around pan.
6
Add 12 ounces of Budweiser beer.
7
Slice open two large onions and add to pan.
8
Add a bay leaf or two to pan.
9
Pour remainder of Zesty Italian Dressing over brisket.
10
Close foil tightly and Bake at 325°F for 2 1/2 to 5 hours.
11
Open foil, turn brisket.
12
Close foil tightly and bake 2 more hours.
13
Take brisket from oven.
14
It will fall apart.
15
It makes the most delicious sandwiches.
16
Potatoes, carrots and onions can also be added during final hour of cooking.
17
The pan drippings make a wonderful sauce.
18
It can be thickened with flour, starch or arrowroot.
19
Don't forget to remove the Bay Leaf.

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Featured Reviews for This Recipe

From: Babychops

On Apr 11, 2009

If I could give this 10 stars I would (first time ever!!!) I had some pork briskett I had no idea what to do with & substituted that. Low on the zesty italian so I added some ceasar & a little olive oil + some red pepper flakes. Cooked for 2 hours @ 350 (low on time too) and MAN O MAN, served on flaky biscuits for a saturday casual dinner & couldn't get enough, tender, juicy, plump... Mouthwatering. You HAVE to make this!!! I'm sure it would be awesome with beef as well, the kitchen smelled incredible! GREAT RECIPE LR!!! Thank you!!!

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From: GotBoxer?

On Nov 23, 2008

This recipe is absolutely incredible! I thickend the sauce and served the meat/sauce combo on cocktail buns as little sandwiches. I plan to make these again for New Years only I will double the recipe. Thank you!!!!

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From: Mercy

On May 8, 2004

Wow-eee! This is so flavorful! The brisket just melts in your mouth and the gravy is rich and silky. I followed the recipe as written except that I used 1/2 Zesty Italian and 1/2 Caesar dressing (all that I had on hand) and a Michelob instead of a Budweiser. I started with a 10 lb. (prior to trimming) beast of a brisket and did not brown it beforehand (no pan big enough). I roasted it for three hours before flipping it over and then roasted for three more. It made the house smell wonderful all day long!

3 people found this review helpful

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From: AMDmtmom

On Aug 4, 2007

Hubby, son and I all loved this. Made sub sandwiches for dinner and the whole brisket was gone between the 3 of us (picky son didn't like it, go figure!). Next time I will reduce the cooking time by a couple of hours (it cooked for 8 hours, too long). I might add a little water to the mix to soften up the beer and Italian dressing a little. It was a tad strong but, then again I did cook it too long. Made sauteed onions and mushrooms and served with red wine vinegar and mozarella. Wonderful!

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