I grew up eating brisket year round at weekly family dinners. But it was a also a staple on holiday dinner tables like Channukah and Rosh Hashanah.
So when I took over the Channukah gathering for my family, I needed to come up with a brisket recipe.
This recipe is great for a large crowd because you make it in the oven in advance, then serve it from the crockpot. I’m a big fan of finding a way to get the meat out of the oven early so there is space for all of those tasty side dishes.
Serve it with dollar rolls or sliced bread so people can make sandwiches, or they could just put it on their plates if they prefer it that way. While it isn’t served as the traditional sliced brisket, it tastes just as good!
Buy enough brisket so you have 3-4 people per pound of meat and you’ll be all set.
Easy Beef Brisket
- 3-5 lb beef brisket, trimmed
- 1-2 packets Lipton Onion Soup Mix
- 18 ounces barbecue sauce
- 15 ounce can cranberry sauce, jellied
- Preheat oven to 250°.
- Line roasting pan with enough aluminum foil to fully cover brisket (make sure the ends also have enough foil to keep the juices in the foil).
- Lay the brisket flat in the pan with the fat side up.
- Cover with soup mix.
- Combine cranberry sauce and BBQ sauce until blended and pour over brisket.
- Seal brisket inside foil, tenting the top up slightly.
- Cook for 6-8 hours (can be done overnight). When fork slides into meat easily it is done.
- Pour sauce into a container and serve as gravy on the side. Let the brisket cool until warm.
- Shred with fork and place meat in a crock pot. One hour before serving, add 2 cups water and 1 cup sauce and turn crock pot to low heat.
Serve plain, over rice or heat them in marinara sauce.
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