Tender Brisket Recipe #41374
The brisket will fall apart and is great for sandwiches for school lunches. My kids loved them. (So did I) LR
by LR Beckwith
4¼ hours | 15 min prep
SERVES 6 -8
- 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
- Line a baking pan with aluminum foil leaving enough overlap to close over top of brisket.
- Trim excess fat from brisket and sprinkle liberally with Lawry's season salt and black pepper, both sides and ends.
- (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.
- Add brisket to pan.
- Sprinkle contents of Lipton Instant Onion Soup envelope around pan.
- Add 12 ounces of Budweiser beer.
- Slice open two large onions and add to pan.
- Add a bay leaf or two to pan.
- Pour remainder of Zesty Italian Dressing over brisket.
- Close foil tightly and Bake at 325°F for 2 1/2 to 5 hours.
- Open foil, turn brisket.
- Close foil tightly and bake 2 more hours.
- Take brisket from oven.
- It will fall apart.
- It makes the most delicious sandwiches.
- Potatoes, carrots and onions can also be added during final hour of cooking.
- The pan drippings make a wonderful sauce.
- It can be thickened with flour, starch or arrowroot.
- Don't forget to remove the Bay Leaf.
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5 stars