I used to be embarrassed that this was my brisket recipe. It’s the first I ever cooked. It is never going to be the sophisticated brisket a superstar chef would brag about (Heinz chili sauce? Lipton Onion Soup Mix?) but it is insanely good: achingly tender, bathed in a sweet, rich, thick tomato-y sauce. Almost no prep time, and carrots to boot! No apologies necessary.
2 tablespoons vegetable oil
1 (3- to 4-pound) beef brisket, trimmed
1 cup red wine (anything you like, brisket likes)
1 cup Heinz chili sauce
1 cup Heinz ketchup
1 envelope Lipton dry golden onion soup mix
4 large carrots, peeled, trimmed, and sliced on the bias into 1-inch pieces
Handful chopped fresh Italian parsley leaves
1) Preheat the oven to 325° F.
2) In a large heavy skillet, heat the oil over medium-high heat until hot. Add the brisket and brown on both sides, 5 to 7 minutes per side. Transfer the brisket to a platter.
3) In a large-ish bowl, stir together the wine, chili sauce, ketchup and 1 cup of water. Set aside.
4) Sprinkle half of the soup mix on the bottom of a Dutch oven, then put the brisket right on it. Sprinkle the remaining soup mix on top of the brisket. Pour the reserved liquid mixture on top of the brisket. Place the carrots around the brisket, making sure they are covered with the sauce. Sprinkle the parsley over everything.
5) Cover the pot (tight seal, tight seal, tight seal!), then put it in the oven until it’s super tender, about 3–3½ hours.
6) Refrigerate overnight if you want. Skim any fat the next day when it’s cold.
7) Before serving, transfer the brisket to a cutting board and slice the meat (against the grain! But you know that!) the way you like it. Gently re-heat on the top of the stove.
8) Serve with the sauce and don’t let one person take all those yummy carrots.
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Stephanie Pierson is the author of “The Brisket Book: A Love Story With Recipes,” Find her on twitter @TheBrisketBook