5 meat tenderizer brisket recipes

Mom Doyle's beef brisket bakes tender in a tight foil packet with just onion soup mix and water, no fuss and no fancy ingredients. The foil traps steam so the meat turns fork-tender and makes its own savory gravy.

Simple smoked beef brisket rubbed with spices and cooked low and slow for tender, smoky meat that pairs beautifully with baked beans.

Classic Italian bollito di manzo: beef brisket slow-simmered for 3 hours with Roma tomatoes, vegetables, and aromatics. Yields fork-tender meat and a rich broth. Serves 6.

Slow-roasted beef brisket brushed with soy sauce and smothered in onion soup mix. Four hours in the oven yields fork-tender, deeply savory meat that practically carves itself.

Italian boiled beef brisket simmered with carrot, celery, onion, and Roma tomatoes for fork-tender meat and a clean, golden broth. The classic two-for-one bollito: dinner now, soup base later.