Beef Brisket Recipes With Lipton Onion Soup Mix

This post may contain chapter links. Please read my disclosure policy.

Hey friends! I hope you had a wonderful holiday this past week because the new year is about to hit us total force.

Resolutions, healthy habits, all that Jazz. Before then, I want to share one more big, filling juicy recipe with you lot: the best e'er beef brisket.

Yous retrieve my friend Rene? Creator of the chocolate pumpkin cake and those to dice for chocolate stout brusque ribs?

WELL! Does she have a new recipe for you!!! Similar I said, the BEST e'er beefiness brisket. I was lucky enough to sample some at her house about a month ago and promptly begged her for the recipe. I've never had a brisket then juicy, tender, and flavorful. AND easy to make! (Seriously I'm not kidding).

I did have a slight kurfuffle when I tried to brand this the first time. Apparently I don't like to read packaging and just saw "beef brisket" but not that it was "corned beef" style 🤦‍♀️ .

That was a disaster let me tell you. After a brief kitchen melt down (the struggle is real) I went back to the shop and marched right upwards to the butcher counter to make sure I got the right beefiness this time!

The 2d fourth dimension was a absolute complete success. I took it to a football viewing get together and when information technology was time to go in that location wasn't a leftover to exist institute!

Then what'southward Rene'southward hush-hush to the best always beef brisket? Honestly I was and then surprised when I read the ingredient listing...Lipton beef onion soup mix.

Yous guys. It's unbelievable. You grab a soup mix and dump it on the beef with some ketchup and a couple other spices. The flavor when information technology'southward washed is zip short of delectable.

I did make a slight adaptation to the recipe: I gave it a quick sear in the Dutch oven and then covered in all that marinade goodness. Afterwards that, just throw the whole thing, pot and all, into the oven to cook depression and slow: 325 at ½ 60 minutes per pound.

Blast! Done

Here'due south the kicker: you can eat it right later on it's cooked (with a little resting catamenia) but Rene's recipe says to allow it sit over night and warm it up the next day for slicing.

Omg she's a genius. The beef brisket marinates in its juices that manner and gets fifty-fifty more than flavor than before. Plus, you tin can brand this fabled, crowd pleasing dish alee of time!

Isn't she the best? Three thank you for Rene and her best e'er beef brisket!!!

Print

---

Description

The accented all-time, easiest brisket ever. Simple to make, and it can exist cooked the dark before serving!

---

• 3 ½ lbs point cutting beef brisket, untrimmed
• two cups h2o
• 1 packet Lipton beef onion soup mix
• ¼ cup ketchup
• 2 tablespoons Worcestershire sauce
• ¼ teaspoon basis blackness pepper
• ½ teaspoon ground cinnamon
• ½ teaspoon garlic, minced
• ii sprigs fresh rosemary
• 2 sprigs fresh thyme
• ½ cup unsalted butter
• ane tablespoon olive oil

---

1. Preheat oven to 325°F. Whisk together the water, Lipton beef onion soup mix, ketchup, Worcestershire sauce, pepper, cinnamon, and garlic. Gear up bated.
2. Oestrus olive oil in a dutch oven over medium high heat. Add the brisket and sear on all sides, about 2-3 minutes each.*
3. Pour previously whisked together marinade over the brisket. Place herb sprigs effectually the brisket. Comprehend the dutch oven with a lid or foil.
4. Place in the preheated oven and melt the brisket for 30 minutes per pound (3 ½ lb brisket = 1 hour 45 minutes).
5. When the roasting time is finished and the brisket is cooked through (temps at 175°F and will shred hands when pierced with a fork), plow off the estrus and allow the brisket to cool, still covered, inside the oven for 2 hours.
6. Remove the brisket from the pot to a large container and encompass. Strain the sauce into a separate container and cover.
7. Refrigerate both the sauce and the brisket overnight.
8. When ready to serve, remove brisket from the refrigerator. Trim off and discard any fat. Slice every bit desired. Reheat at 350°F until warm.
9. Remove fat from the sauce and reheat. Add butter as desired for richer flavor. Pour over brisket to serve. Garnish with whatever remaining thyme leaves or roughly chopped fresh rosemary.

---

Notes

If you don't own a dutch oven, sear the brisket in a large skillet and transfer to a deep roasting pan for oven cooking.

Reader Interactions

campanelliforelut.blogspot.com

Source: https://www.aberdeenskitchen.com/2018/12/best-ever-beef-brisket/

Bagikan Artikel ini