Beef Brisket

Here is a delicious recipe for beef brisket shared with me by my dear friend Shallin and her family.  Growing up on a beef farm, I never had brisket before, so I thought I had better try it.  This is a tougher piece of meat, so it needs to be cooked low and slow to tenderize it, and the homemade BBQ sauce adds incredible flavor.  This recipe isn't hard at all (and you can try out some of the homemade dry onion soup mix), but it takes some time so plan ahead.  Serve with some of Pioneer Woman's Roasted Garlic Mashed Potatoes (click for link), and this meal goes over the top.  Definitely one of my favorites!

Beef Brisket

4 lb brisket (preferably from a local, grass-fed animal)
8 T. homemade dry onion soup mix (or 2 pkg store bought onion soup mix)
1 c. ketchup
4 t. horseradish
2 c. beef broth (or if using packaged onion soup mix, 2 c. water)
1 t. garlic salt
1/4 t. black pepper
1 t. oregano
1 t. celery salt


1. The day before: combine all ingredients in a roasting pan or dutch oven and cook at 325 degrees for 4 hours. Cooking time may be less depending on your oven, and the leaness of your meat.  Check after 3 hours, and cook longer if necessary.
2. Place the meat and sauce in a container and put in the refrigerator over night.
3. The next day, slice the brisket against the grain, combine with the sauce in a pan and warm up slowly over medium heat on the stove top.  Add more beef broth, a little at a time, if needed to thin the sauce.
  
Enjoy!