Beverly's Back Porch: Southern Baked Brisket

My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, December 21, 2011

Southern Baked Brisket

This is just a classic Hanukkah recipe infused with a little Southern flavor for my Jewish friends. My non-Jewish friends will also enjoy it, even if you're not southern. I used Lipton Kosher Recipe Secrets Onion Recipe Soup and Dip Mix.

This really is delicious!

Southern Baked Brisket
8-10 servings
print recipe

1 (12-ounce) bottle chili sauce
2 cups ketchup
1 1/4 cups cola soft drink
1 (1.9-ounce) package dry onion soup mix
1 (3-4 pound) beef brisket flat, trimmed

1. Preheat oven to 350 degrees F. Stir together first 3 ingredients and both envelopes from the soup mix package in a large bowl.

2. Place brisket, fat side up, in an aluminum foil-lined roasting pan. Pour chili sauce mixture over brisket.

3. Bake, tightly covered, at 350 degrees F. for 4 to 4 1/2 hours or until fork tender. Remove from oven; let stand 20 minutes. Cut brisket across the grain into thin slices using a sharp knife, and pour pan juices over slices.