I make it for almost every holiday.
Simply Recipes / Shilpa Iyer
I love all brisket, whether its smoked, dry-brined, or roasted.
But my favorite brisket is a bare-bones, 3-ingredient recipe my family has been making for years.
Simply Recipes / Shilpa Iyer
When Im not making it, Im dreaming about it.
The recipe comes from my moms cousin, who we affectionately called Mickey.
Friends who try it for the first time cant believe its so simple.
Simply Recipes / Shilpa Iyer
The triple umami bomb, balanced with the ketchups sweetness, makes for a decadent meal.
A big juicy roast that slices easily, its perfect for aholiday centerpiece.
But because its so easy to make and freezes really well, its a great anytime dinner, too.
Simply Recipes / Shilpa Iyer
For meat that falls apart with the pull of a fork, use the point cut or deckle.
For years, I made this recipe with the first cut.
While the flavor was always great, the texture never lived up to my memory.
Tender brisket ensued and I owe my brother big time.
When buying your meat, consider that it will shrink in the oven.
It freezes really well and saves you from cooking the day of your gathering.
Cook, let it rest, then slice the brisket into 1/2-inch slices.
Return to the sauce and store it.
If you cook it a day or two ahead, store it in the refrigerator.
In a large bowl, mix together the ketchup and the onion soup mix.
Stir in the water.
Pour the ketchup mixture all over the brisket.
Flip the brisket once to check that its coated on both sides.
Remove the roasting pan from the oven and let it rest for 1 to 2 hours.
This will ensure that the brisket is tender once sliced.
After the brisket has cooled, slice against the grain into 1/2-inch slices.
If youre making ahead, see detailed instructions above.
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