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Pioneer Woman’s Brisket Recipe

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This recipe for Pioneer Woman’s Brisket is from The Sawyers Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 beef brisket (I used a 5 ½ lb brisket)
1 packet onion soup mix
1 cup water
1 24oz bottle ketchup

Directions:
Directions:
Two Days Prior to Serving: trim excess fat off the brisket and put in a large baking dish or roasting pan. Combine all other ingredients and pour over the brisket. Cover tightly with foil and refrigerate overnight.


One Day Prior to Serving: Preheat oven to 275 and bake for 6-8 hours, depending on the size of the brisket. I cooked mine for 5 and a half hours. The brisket is done when meat flakes easily with a fork.


Let the brisket cool uncovered on the counter for an hour and a half or so, then refrigerate.


Morning of: Remove the fat that has solidified on the top of your brisket. There will be a lot of it. Slice the cold brisket against the grain, and then, using a spatula, place the slices back into the sauce, keeping them together for neat presentation.


One Hour Prior to Serving, place brisket, covered, in oven, and turn oven on to 275 or 300. Heat for one hour, then remove to a serving platter, pour sauce over, and serve.


Leftover brisket will keep for 3 days in the fridge

Personal Notes:
Personal Notes:
Josh Friedman is Wendy & Scott’s Brother-in-law (on Wendy’s Dad side)

 

 

 

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