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The Best Ever Brisket: Air Date: 9/3/2008

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By WKBW Directors

Story Published: Sep 3, 2008 at 1:00 PM CST

Story Updated: Sep 1, 2008 at 5:45 PM CST

Ingredients

The Best Ever Brisket
Air Date: 9/3/2008
12 to 15 servings

1 (4- to 5-pound) beef brisket
1 (28-ounce) can crushed tomatoes
1 envelope (from a 2-ounce box) onion soup mix
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon pepper

Directions

Preheat oven to 350°F. Coat a roasting pan with nonstick cooking spray.
Place brisket in roasting pan.
In a large bowl, combine remaining ingredients. Pour over brisket, cover tightly with aluminum foil, and bake about 3 hours, or until meat is fork-tender. Slice brisket across the grain and serve with pan drippings.

NOTE: If you want to make this in advance, just put the sliced brisket back into the pan of drippings, cover, and keep refrigerated. Reheat it in the oven before serving.

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