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Ultimate Beef Brisket

Moist, tender meat just falls apart, and the sauce is a delicious and perfect balance of sweet and tangy with perfect seasoning. This is truly the only brisket recipe you'll ever need and our absolute favorite, hands down.
Course Main Dish
Cuisine Jewish
Prep Time 10 minutes
Cook Time 4 hours
Total Time 5 hours 10 minutes
Servings 8 people


  • 1 5 pound first cut beef brisket
  • 1 32 oz. bottle Heinz ketchup
  • 1/2 cup (heaping) brown sugar (light or dark, your choice)
  • 1 envelope Lipton Onion Soup mix
  • 1/4 tsp. garlic powder


  1. Preheat oven to 325 degrees.
  2. In a large bowl, combine the entire bottle of ketchup, onion soup mix, brown sugar, and garlic powder. Mix well.
  3. Take two very long pieces of heavy duty aluminum foil. The foil should be long enough to completely wrap around and cover the brisket. Place brisket on foil and pour half the mixture over the meat and spread it evenly. Turn brisket over (this will be messy!) and pour the remaining marinade over the brisket.
  4. Wrap the foil around the meat as tight as possible, keeping the marinade inside the foil. If necessary, add another piece of aluminum foil. It's a messy job, but well worth it.
  5. Place foil package inside of deep roasting pan but one that is not overly large. Meat should fit comfortably inside the pan without having too much space around it.
  6. Cook for 3 hours without opening oven. After three hours, remove pan from oven. Use tongs to carefully remove foil and discard the foil.
  7. Let meat sit on cutting board for an hour. Pour gravy into a large bowl. Set aside.
  8. NOTE: At this point you have two options: 1) After an hour, slice meat against the grain and return to roasting pan. Pour gravy over top and cook for one more hour, uncovered. Serve hot. OR: 2) After an hour, slice meat against the grain and place into a large, rectangular storage container. Pour reserved gravy over top and refrigerate overnight (up to 24 hours). Bring to room temperature the next day and cook for one more hour in roasting pan with reserved gravy. Serve hot.