Brisket
Yield
1 roastPrep
20 minCook
4 hrsReady
6 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef brisket
6 to 8 pounds |
*
|
| 1 | tablespoon |
kosher salt
|
|
| 1 | tablespoon |
black pepper
cracked |
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | package |
onion soup mix
|
*
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| ¾ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef brisket
6 to 8 pounds |
*
|
| 15 | ml |
kosher salt
|
|
| 15 | ml |
black pepper
cracked |
|
| 5 | ml |
garlic powder
|
|
| 1 | package |
onion soup mix
|
*
|
| 45 | ml |
soy sauce, tamari
|
|
| 177 | ml |
water
|
|
Directions
Brush brisket with soy sauce.
Season with salt, pepper and garlic powder.
Broil fat side up until seared. Spread soup on top and moisten with ¼ cup water.
Pour remaining water into pan. Roast at 325 degrees for 4 hours, basting every half hour, turning every hour and adding additional water to pan as needed.
Allow brisket to set before carving.
