Brisket, like no other
I have to begin by warning you this brisket is addicting. My mom picked up the recipe from a cousin and it was an absolute staple growing up. It takes a few hours to cook in the oven, but that's the best way to make brisket- looow and slooooow. the beer tenderizes the meat and it literally is one of my favorite meals, ever.
Kelsey’s Mama’s Brisket
1 3 lb beef brisket, fat trimmed off and cut into large chunks
seasoned with garlic salt and fresh cracked black pepper on both sides
2-3 stella beers ( or whatever beer you like or have on hand)
2 envelopes dry lipton onion soup mix
1 can whole berry cranberries
1 cup ketchup
Preheat oven to 400º. In a heavy duty dutch oven pot under a medium flame, whisk all ingredients except for the seasoned trimmed meat. When the sauce mixture is hot and bubbly add in the meat. Cover and place in the oven. After 1 hour turn the oven down to 350º and rearrange the meat in the pot, flipping the pieces over and alternating the ones that were on the top and bottom. Return back to oven and cook for another 2-3 hours, or until the meat is fork tender and can be shredded. Remove the meat from the sauce and shread it with a fork, returning it back to the pot to keep warm in the juice.
Serve with white rice and carrots. I sometimes like to add the carrots in with the roast for the last 30-45 minutes so they can cook in the juices, but you can also just steam them and add them in when the meat is done.