I’ve made this recipe many times for friends and family, and it always gets a positive reception. What’s better is that almost all the ingredients are just lying around, waiting to be used! Here’s the line up for you:
I’ll start off by seasoning the meat. I used pepper, smoked paprika, fresh thyme, and only a little salt, as the soup mix we will be adding later already has quite a bit. While I was completing this first step I attracted an onlooker who must have thought I wouldn’t mind him watching.
He’s a brave little soul…
After everyone in the household has had a whiff of the seasoned brisket, mix the whole cranberry sauce and french onion soup powder in a bowl and pour over the top of the meat in a roasting pan. Make sure to put some on the bottom of the brisket too.
I put the lid on the pan and stowed it in the fridge for about two hours to let all the flavors come together. You could let it sit overnight if you wanted. Preheat your oven to 150 degrees, and then put in the brisket.
Let it cook for 3 hours on 150 degrees, then crank up the heat to 250 degrees and let it cook for another 3 hours. I know, it’s 6 hours in total, and your house is going to start smelling absolutely divine, but it’s so worth it. Every few hours I would spoon some of the gravy at the bottom of the pan over the meat, just to make sure it comes out moist. Once the wait is over take out the roasting pan and get the brisket onto a plate, there will be the yummy gravy in the bottom of the pan. Cut against the meat grain and serve topped with gravy and fresh parsley. It’s so tender, you don’t even need a knife, just pull apart with a fork.
Super Simple Brisket
1 2 pound Brisket
Salt & Pepper
A few sprigs of Fresh Thyme
1 packet of French Onion Soup Mix
1 can of Whole Cranberry Sauce
Was the meat and pat dry with a paper towel. Season both sides with pepper, paprika, fresh thyme, and only a small amount of salt. In another bowl mix together the cranberry sauce and french onion soup mix, then pour over brisket top and bottom. Cover and let marinade for 1 to 24 hours. Preheat your oven to 150 degrees and cook brisket for 3 hours, spooning juices over the meat every so often. Turn up the temperature to 250 degrees, and cook for another 3 hours, spooning juices over the meat every so often. Cut against the grain to serve and top with gravy and fresh parsley. Enjoy!
Pick’n up Chicks
So, we are raising chickens! They can be quite entertaining, surprisingly. Here’s a good picture of them in their awkward teenage stage. White bodies and fluffy cute tops, oh stahp!