This 3-Ingredient Brisket Is the Only One I Ever Make

I love all brisket, whether it’s smoked, dry-brined, or roasted. But my favorite brisket is a bare-bones, 3-ingredient recipe my family has been making for years. I’ve tried other recipes, but this is the one I make year after year—once or twice each fall, winter, and spring. When I’m not making it, I’m dreaming about it.

The recipe comes from my mom’s cousin, who we affectionately called Mickey. When Mickey visited on holidays, she would set up shop in the kitchen and turn out the crispiest potato pancakes with applesauce, or the juiciest roast chicken and a pot of chicken soup while she was at it. 

Her fork-tender brisket is so rich with flavor that it’s hard to believe there are just three ingredients in the recipe: brisket, ketchup, and onion soup mix. That’s it. Somehow, this no-frills combination yields a flavor medley that tastes so much more complex than the sum of its parts. Friends who try it for the first time can’t believe it’s so simple.

The triple umami bomb, balanced with the ketchup’s sweetness, makes for a decadent meal. A big juicy roast that slices easily, it’s perfect for a holiday centerpiece. But because it’s so easy to make and freezes really well, it’s a great anytime dinner, too. 

Choose the Right Cut of Brisket

There are two cuts of brisket: The lean flat cut, also known as the first cut, and the point cut/deckle, which is smaller and fatty. 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. 

When I asked my brother, who makes famously good brisket, what he thought I was doing wrong, he told me I needed to specify to the butcher that I wanted the point cut. Tender brisket ensued and I owe my brother big time. Of course, if you can’t find the deckle, you can use any cut of brisket available.

When buying your meat, consider that it will shrink in the oven. A good rule of thumb is to estimate one pound of raw brisket per person, which will end up as half a pound of or slightly more cooked brisket per person. Estimate 1/2 pound raw for little eaters or if you’re making a big spread with a lot of other options.

Make It Ahead

Consider cooking this recipe a day or even a week or more ahead of time. 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. If you cook it a week or more ahead, store it in the freezer, then thaw it for a full 48 hours in the refrigerator. When you’re getting ready to serve, warm the brisket, covered, in the oven at 325°F until warmed through, 30 minutes or more depending on the size.

Holiday Sides

• One-Pot Macaroni and Cheese
• Mayonnaise Muffins
• Lyonnaise Potatoes
  
• Melting Onions
• Potato Kugel

Preheat the oven to 275°F.

Prepare the brisket:

Place the brisket in a large, oven-safe roasting pan. 

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 make sure it’s coated on both sides.

Cook the brisket:

Cover the pan tightly with aluminum foil, being careful the foil doesn’t touch the brisket and its tangy sauce.

Cook the brisket in the oven until it feels tender all the way through when pierced with a fork but doesn’t fall apart, 7 to 8 hours.

Rest, then serve:

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. Serve immediately. If you’re making ahead, see detailed instructions above.

Store leftovers tightly wrapped in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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