Grandma's Brisket Recipe
Grandma's brisket recipe is easy to make, and turns out so tender, juicy and flavorful. Your entire family will fall in love with this recipe.
Servings: 8
Calories: 218kcal
Ingredients
- 1 4 pound brisket
- 1 can (15 oz) tomato soup Campbells recommended
- 1 pkg (1.1 oz) beefy onion recipe soup & dip mix Lipton recommended, or 31 grams
- ¾ cup water
- 3 tablespoons brown sugar packed
- 1 ½ tablespoons vinegar
- Salt
- Pepper
Instructions
- Preheat oven to 300 degrees
- Get out and measure your ingredients.
- In a bowl, mix together the tomato soup, onion soup mix, water, brown sugar, and vinegar.
- Stir until blended.
- Lightly salt and pepper both sides of the brisket, then place it fat cap side up, into a baking dish that has sides (a 9x13 or a roasting pan would work well.)
- Pour the soup mixture over the top of the brisket.
- Cover the baking dish with aluminum foil
- Bake the brisket at 300 for about 2 ½ hours. After about 1 ½ hours, carefully remove the tin foil and let the brisket cook for the remaining time without the cover.
- Brisket is done when it has reached 200 degrees and is tender.
- Let sit for 5-10 minutes before slicing.
- Reserve the liquid the brisket cooked in, skim the top to remove excessive oil, then serve the liquid as a sauce for the brisket.
- Enjoy.
- Every bite.
Notes
Tips/notes for blogger
This is a truly vintage recipe close to my heart, it was my grandmother’s go-to brisket that I have made small tweaks to over the years!
This recipe is great served with rice, potatoes, or my favorite - buttered noodles just like grandma served it!
You can use any brand of tomato soup and onion soup mix but honestly I've tried others and really Campbells for the tomato and Lipton for the onion can’t be beat!
4lbs or less is recommended for this recipe...we frequently use 2-3lb briskets for our little family of 3, and just are sure to keep an eye on the temp as it won’t cook quite as long (approx. 40 mins per lb.)
My husband claims this is a “barbeque sauce” however I totally disagree (I mean when I think of BBQ sauce I think of sweet baby rays or a thick sticky sauce...this is a thin sauce)… not sure what to call it but it is a flavorful sauce with a little sweet and a little tang to it! The sauce is delicious over rice or when it mixes with the buttered noodles a little. You have this awesome brisket recipe. Now, all you need is an equally tasty side dish to serve with it. Take a look at that list and pick one or two options to make your meal something people will remember for years to come!
This is a truly vintage recipe close to my heart, it was my grandmother’s go-to brisket that I have made small tweaks to over the years!
This recipe is great served with rice, potatoes, or my favorite - buttered noodles just like grandma served it!
You can use any brand of tomato soup and onion soup mix but honestly I've tried others and really Campbells for the tomato and Lipton for the onion can’t be beat!
4lbs or less is recommended for this recipe...we frequently use 2-3lb briskets for our little family of 3, and just are sure to keep an eye on the temp as it won’t cook quite as long (approx. 40 mins per lb.)
My husband claims this is a “barbeque sauce” however I totally disagree (I mean when I think of BBQ sauce I think of sweet baby rays or a thick sticky sauce...this is a thin sauce)… not sure what to call it but it is a flavorful sauce with a little sweet and a little tang to it! The sauce is delicious over rice or when it mixes with the buttered noodles a little. You have this awesome brisket recipe. Now, all you need is an equally tasty side dish to serve with it. Take a look at that list and pick one or two options to make your meal something people will remember for years to come!
Nutrition
Calories: 218kcal | Carbohydrates: 5g | Protein: 0.04g | Fat: 0.01g | Saturated Fat: 0.004g | Monounsaturated Fat: 0.004g | Cholesterol: 0.1mg | Sodium: 13mg | Potassium: 8mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 5mg | Iron: 0.04mg