Simple Pantry Brisket (Oven Or Crock Pot)

• 1 (3 -4 lb) beef brisket
• 1 (16 -24 ounce) can beer
• 12 ounces ketchup
• 1 (1 1/4 ounce) packet dry onion soup mix (I like Lipton)

1. Put brisket, fat side up, in roasting pan or crock pot.
2. Mix together the beer, ketchup and onion soup packet and pour over brisket.
3. If Baking, Preheat oven to 350 degrees and cook for 3-4 hours or until fork tender.
4. For crock pot preparation, prepare the meat the same way, but cook on low for 6-7 hours; cooking until fork tender.
5. Remove brisket from sauce and place on a cutting board. Let meat cool down a bit.
6. Trim off fat by cutting away with a sharp knife.
7. I like to skim the fat off the sauce. You can use a fat skimmer or let it harden in the refrigerator at remove the hard fat that is congealed on top with a spoon.
8. Slice meat against the grain and serve with the sauce.
9. Note* I like to skim the fat from the sauce. You can use a fat skimmer or let the sauce harden in the refrigerator. Remove the hard fat that is congealed on top with a spoon.
10. Heat and serve.

beef brisket, beer, ketchup, onion soup

Taken from www.food.com/recipe/simple-pantry-brisket-oven-or-crock-pot-165051 (may not work)