The Juiciest, Fall-Apart Beef Brisket Recipe!Wednesday, April 12, 2017
Hey, guys! With Easter closing in, I thought I would share an alternative to serving a ham or turkey. Some of you may already do a brisket for Easter. Even if you have your own tried and true recipe, you may want to try this one! It slow-cooks in your oven all night for a fall-apart brisket the next day. Minimal effort, big payoff. Tender, juicy beef on crusty rolls with mayo and horseradish? Heaven!
Serve it piled high on big, toasted kaiser rolls for a sandwich no one will forget.
Serve it with your regular sides or make this an all-in-one sandwich by topping it off with your favorite cabbage slaw.
Pass the horseradish, please!
- 3 lb. beef brisket (leave the fat layer intact)
- 4 Tbsp. A1 steak sauce
- 1 packet of onion soup mix
- Heavy duty aluminum foil
- a roasting pan with a rack and lid (important!!!)
And get ready for delicious brisket!
What are you serving this Easter? Have you ever made a brisket? I love to read your comments!