Easy Bake Brisket Recipe - Allrecipes.com
  • READY IN 3+ hrs

Easy Bake Brisket

Recipe by  

"My mother gave me this recipe. Every time I make it for guests, they want the recipe and can't believe how easy it is. You can serve it on a bun for parties but it is also great alone. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    15 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 15 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place the beef brisket in a baking dish. In a bowl, mix the onion soup mix, diced tomatoes and green chiles, tomato sauce, and garlic powder. Pour over the brisket.
  3. Loosely cover the brisket with foil. Bake 3 hours in the preheated oven, or to an internal temperature of at least 145 degrees F (63 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
May 07, 2007

If I could give this recipe ten stars I would, YUM!!! I made this for Easter in a pinch, because the store was OUT of ham. I thought it was a disaster because I have never made brisket before. It was a huge success and my husband who is a major ham fan stated that he didn't miss it at all!!! Anyway, followed the recipe exactly only doubled the ingredients because my brisket was over 9 pounds. Also, I slow cooked this at 225 all night long(covered of course). Was just so easy and so delicious!!! THANK YOU! --- P.S - The leftovers(if you have any) make great BBQ sandwiches as well as taco filler, with the right seasoning additions, oh my goodness this is so versatile!!!**Edit** to say that the second time I made this I used the crockpot. I MUCH preferred the slow and low oven cooked version that I utilized the first time. I suggest the oven preparation for sure.

 
Most Helpful Critical Review
Nov 01, 2003

We found this recipe to be mediocre at best. Leaves a lot to be desired.

 
May 17, 2004

Very delicious and easy to make. Had all the ingredients at home. I made this one in the oven instead of a crock pot (since it was over 8lbs vs the 4lbs in the recipe) and slow cooked it (covered) on 200 degrees all night long. Came out TENDER and juicy in the morning! Make sure to bake FAT SIDE UP. I also added a bit of brown sugar. Note, this will NOT be one of those brikets with a crunchy sugary glaze, but very moist and tender like a roast. Makes for excellent sandwitches!

 
Jul 07, 2007

Really nice for a "Few Ingredient" recipe. Very versatile. Added minced garlic to mixture. Spreaded enough sauce on bottom of pyrex to cover the dish, placed brisket on top and covered with remaining sauce. Covered with foil and baked all night at 200 degrees. Next time I might add a little brown sugar. Very tender and juicy. Will put in my "Favorite Recipes" cookbook. Thanks!

 
May 15, 2003

This recipe is absolutely wonderful. I have never cooked a brisket before and this looked easy and good and let me tell you that it was. My home smelled wonderful as it cooked and it tasted as good as it smells.

 
Feb 05, 2004

I had a smaller brisket (under 3 pounds) so I omitted the tomatoes but added a can of green chiles. It turned out really well--my whole family liked it. The next day I cut the leftover brisket into small pieces and mixed it into the remaining sauce with a can of cut tomatoes. Then I cooked up some rice to serve it over. It was really good.

 
Jul 24, 2008

Love it. I only used a 2 lb brisket so had to take about 1 hour 15 min. off the cooking time. And I only used the onion soup mix with a 14 oz can of tomatoes with onion and green pepper. Will definitely make it again.

 
Sep 29, 2003

This was so easy and my family liked it better than my old recipe. I made a few changes, however, I used the crockpot -- 6 hrs. on high and I used plain diced tomatoes (no chilis) and minced garlic. The flavor was excellent and the brisket was very tender.

 

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Nutrition

  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 396 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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