Marry Thompson This Pioneer Woman Tangy Tomato Brisket is a tender and tangy recipe, which is made with ketchup and dry onion soup mix. It’s a classic, foolproof recipe, ready in about 6 hours and 10 minutes.
Jump to RecipePioneer Woman Tangy Tomato Brisket Ingredients
- One 5- to 8-pound beef brisket, trimmed of all fat
- One 24-ounce bottle of ketchup or chili sauce
- 1 package dry onion soup mix
- Several dashes of hot sauce
- 1 cup water (plus more if needed)
How To Make Pioneer Woman Tangy Tomato Brisket
- Preheat the Oven: Set your oven to a low and slow 275°F (135°C).
- Mix the Sauce: In a medium bowl, combine the ketchup or chili sauce and the entire package of dry onion soup mix. Add 1 cup of water and several dashes of hot sauce, and mix everything together until well combined.
- Coat the Brisket: Place the trimmed brisket in a large, oven-safe roasting pan. Pour the sauce mixture evenly over the top of the brisket. Use your hands or a spoon to flip the brisket and ensure it is completely coated on all sides.
- Slow-Roast: Cover the pan tightly with aluminum foil. Place it in the preheated oven and roast for 6 to 7 hours.
- Check for Doneness: After 6 hours, carefully remove the pan from the oven. The brisket is done when it is exceptionally tender and falls apart easily when prodded with a fork.
- Slice and Serve: Transfer the brisket to a cutting board and slice it thinly against the grain. Return the sliced beef to the sauce in the pan to keep it warm and moist until you are ready to serve.
Recipe Tips
- How do you get the most tender brisket? Trimming the thick fat cap off the brisket before cooking is key. This allows the tangy sauce to penetrate the meat more effectively, resulting in a more flavorful and tender final product.
- Can I make this spicier? Absolutely. The amount of hot sauce is easily adjustable. Add a few extra dashes for a mild kick or more for a spicier sauce. Taste the sauce before pouring it over the brisket to get the heat level just right.
- How can I get more flavor? For an even deeper flavor, you can prepare the brisket and sauce the night before. Let the brisket marinate in the sauce, covered, in the refrigerator overnight before roasting the next day.
- How do I prevent the brisket from drying out? Covering the pan tightly with foil is crucial for trapping steam and moisture. You can also baste the brisket with the pan juices every couple of hours during the long roasting time to keep it extra moist.
What To Serve With Tangy Tomato Brisket
This rich and savory brisket is perfect with classic, comforting side dishes.
- Creamy mashed potatoes
- Buttered egg noodles
- A crisp coleslaw or a simple green salad
- Soft dinner rolls or cornbread to soak up the sauce
How To Store Tangy Tomato Brisket
- Refrigerate: Store any leftover brisket and sauce in an airtight container in the refrigerator for up to 4 days. The flavors often meld and become even better the next day. Reheat gently on the stovetop or in the microwave.
Tangy Tomato Brisket Nutrition Facts
- Calories: 246 kcal
- Protein: 25g
- Fat: 12g
- Carbohydrates: 8g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I cook this in a slow cooker?
Yes, this recipe is perfect for a crockpot. Place the brisket in the slow cooker, pour the sauce over it, and cook on low for 8-10 hours, or until the brisket is fall-apart tender.
What’s the difference between using ketchup and chili sauce?
Ketchup will give you a classic, sweet, and tangy flavor. Chili sauce (like Heinz) is similar but often has a bit more spice and a slightly less sweet profile, adding another layer of flavor. Both are delicious in this recipe.
What does “trimming the fat” mean?
A whole brisket has a very thick layer of hard fat on one side, known as the fat cap. “Trimming” means using a sharp knife to carefully slice this layer of fat off the surface of the meat before you cook it.
Try More Recipes:
Pioneer Woman Tangy Tomato Brisket Recipe
Course: DinnerCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
6
hoursCalories
246
kcalA super simple, slow-roasted brisket that becomes incredibly tender and falls apart, coated in a savory, tangy tomato sauce.
Ingredients
One 5- to 8-pound beef brisket, trimmed
One 24-ounce bottle ketchup or chili sauce
1 package dry onion soup mix
Several dashes of hot sauce
1 cup water
Directions
- Preheat oven to 275°F (135°C).
- Place the trimmed brisket in a large roasting pan.
- In a bowl, mix ketchup, onion soup mix, water, and hot sauce.
- Pour the sauce over the brisket, ensuring it’s fully coated.
- Cover the pan tightly with foil and roast for 6-7 hours.
- The brisket is done when it’s fork-tender and falls apart easily.
- Slice the meat, return it to the sauce, and serve warm.
Notes
- For the best texture, trim the brisket of all excess fat before cooking.
- To prevent the brisket from drying out, keep the pan tightly covered during roasting.
- For a deeper flavor, allow the brisket to marinate in the sauce overnight in the fridge.
- Adjust the amount of hot sauce to control the spice level to your personal preference.