Here you go!
BEEF BRISKET

1 brisket of beef
1 jar chili sauce
1 can Coca Cola
1 envelope onion soup mix

Score meat. Place in roasting pan fat side up. Mix all ingredients and pour over roast. Bake for 3-4 hours at 350 degrees. Remove roast from pan. Slice against grain. Put meat back in pan with defatted gravy and cook for 1/2 hour.

Mine's similar but I don't use the chili sauce.

Mine's similar too but no onion soup mix, just one sweet onion sliced and a serious couple of dashes of w 'shire sauce.. And I cook it closer to 5 to 6 hours.
Linda C

Thanks everyone! Should it be covered with foil?

Alexa

here's one that I have for the crockpot, with no onion soup mix but a lot more ingredients. I'd definitely say cover it with foil if you're doing it in the oven.

Root Beer Braised Brisket

1 3 pound beef brisket
coarse salt and pepper
1 4 ounce can tomato paste
1 6 ounce can tomato sauce
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons dijon mustard
2 tablespoons ketchup
1/4 cup brown sugar
12 ounces A&W root beer

1. Heat a large skillet over medium-high heat. Rub brisket with salt and pepper. Sear in pan for 2-3 minutes on each side until browned.

2. In a slow cooker, mix together tomato sauce and paste, onion, garlic, chili sauce, Worcestershire sauce, mustard, ketchup, and brown sugar. Transfer brisket to the sauce in the slow cooker. Pour over root beer. Cover with lid and cook on low for 4-6 hours.

Annie

Wow that root beer one sounds delish. I may have to try that one and I wasn't even thinking of Brisket till I read Alexa's post!
Joann

Annie! That's the one! I think it was the root beer that piqued their interest. Thank you so much for posting.... my boys will be thrilled.

And thanks to everyone else who posted too.... once I have satisfied their craving for root beer brisket I will be trying all the other recipes too.

Thank you thank you thank you!

Alexa

Yes, cover it with foil. Or cook in a dutch oven or covered skillet

Annie, whats with the 1 tsp of chili sauce...why bother, or is it the hot Asian chili sauce?

Also what do you di with after it's cooked. is it used for sammies or as regular meat dish.

Not sure why brisket and I don't understand each other but we don't.

Sharon, I've always read that as one teaspoon of hot sauce, like Tabasco or Sriracha, because it just didn't make sense otherwise. I leave it out, Elery likes it left in. I use the sauce for other meats, like chuck roast, because usually the brisket goes into the smoker.

I use the brisket as a meat course, like pot roast, the leftovers get cut into pieces and cooked in the sauce for a BBQ type sandwich, or cold slices get eaten the same way cold sliced roast beef would be, either sandwiches or hash.

Annie

Thanks Annie, that makes sense.

After reading the second line of my post I understand why brisket doesn't understand me...I don't even understand me!

Seriously though, brisket is not a Canadian thing, at least not in my neck of the woods. You can hardly even buy it and it's rarely served up in homes or restaurants. I've tried it several times in the smoker but I don't think I'll bother again.

If you have anything tomato-y in your brisket liquid, cover it with plastic wrap and THEN foil so there are no off flavors. Leared that the hard way.

Yall are all making me want some brisket now.

cookebook, how can you cover it with plastic wrap and still put it in the oven without melting the plastic?

I have a large 5 quart enameled cast iron brasier that Elery bought, so now I use that, but before I used a regular cast iron dutch oven and didn't notice any strange flavor. It's the aluminum?

Annie

It won't melt, Annie, since the temp is so low. You cover the plastic completely with foil. I do mine in a 9x13" pan. Aluminum and tomatoes together create a strange, off flavor.

OK, I'd never have thought that, cookebook. Of course, I know people who have done the "omelet in a plastic bag" thing with boiling water successfully, but mine always melts.

Maybe I need better plastic, LOL.

I know I never make jam in an aluminum pan because it's reactive, and the school's hot dogs are always kind of green because of that big aluminum pot, but I'd not have thought of aluminum foil.

Annie

Somebody told me that's what the off flavor was so I tried it the next time with the plastic. Noticeable difference. But it's just an off flavor. It's not bad enough not to eat it lol - just better without!

Maybe I'll just get one of those roaster bags.....

Thanks for ALL the advice!

Alexa

I need to know what temperature to cook my brisket. It is 3.75 lbs, flat cut. I am going to use Annie's recipe but am baking it in oven in an oven bag.

Ghoghunter said 350 for 3-4 hours-Lindac said 5-6 hours but no temp. given.

First time baking one, all help appreciated.

Di

300 for 5 to 6 hours.

Thanks Linda! It's going in now.

Di

Di - I did mine last night (4.01 lbs) and it went 300F for 5 hours. It then spent thie night in the bag, in the fridge. I will degrease and slice it this afternoon for football food at half time...... hope yours turns out well too!

Alexa

Sharon, it doesn't surprise me that you and brisket don't understand each other. Probably something to do with the fact that you really don't care much for beef. I think Clive would love a brisket dinner.

I am surprised that brisket isn't readily available in your area. I never had a problem finding it in Ontario.

It isn't common to find it here in the grocery stores either but my favourite butcher shop carries brisket and for some strange reason they roll it. Not the way I want it.

Ann it is quite true I'm not a big lover of beef but that doesn't mean I can't cook it properly. I have no issues with stews, prime rib, pot roasts and the like but for the life of me I can't seem to cook a decent brisket.

Sharon, I wasn't implying that you couldn't cook it properly. I would never do that. I didn't realize though that you might be considering cooking a brisket. I was just responding to your comment..... "Not sure why brisket and I don't understand each other but we don't".

Ann

I am glad I came back and checked...I completely over looked the part about degreasing the sauce!

I cooked it for 5 hours- now the sauce is cooling, and the vegetables are going in for a fast roasting.

The house smells wonderful, if it tastes half that good I'll be happy.

Di