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Tomato Chili Brisket

Posted By GKC On August 18, 2013 @ 12:00 am In Weekly Recipes | No Comments

tomato-brisket

Serves 8 – 10

One 5- to 7 pound beef brisket
One 24-ounce bottle ketchup or chilli sauce
1 package dry onion soup mix
Several dashes hot sauce
1 cup water
½ cup beer

Preheat the oven to 275 degrees F.

Place the brisket in an oven-safe pan. Combine the ketchup (I use ½ ketchup and ½ chili sauce) and soup mix in a bowl, and stir to mix. Pour in 1 cup water and the beer and stir to combine. (You can add more water if needed!)

Pour the sauce all over the brisket. Make sure the brisket is coated on both sides. Cover the pan with foil and roast in the oven for 6 to 7 hours.

Remove the pan from the oven and test the brisket to make sure it’s fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you’re ready to serve.


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