It’s hard to be inspired to cook when all my herbs are frozen. I’m used to walking out in the yard and the herbs and veggies speak to me. Yes, I do dry herbs, but it’s not the same!

I enjoy running my fingers through their fresh fronds, take a deep breath of the oils left on my palms, and imagine a recipe using their pungent flavors.

Oh well, instead, I’ll share with you on this cold February day an easy recipe for Southern Braised Brisket using the open and dump technique! It’s too cold to barbecue outside, but this brisket captures the Southwest flavors by using prepackaged convenience condiments and your oven. I like to slice it as a “meat and two veggies” supper. For the leftovers, I chop up the meat, freeze in zip lock bags, and use for later brisket tacos or chopped bbq sandwiches.

Purchase an already trimmed 3-4 pound brisket. Place in a sided baking dish. Dump the ingredients on top. Cover tightly and bake/braise at 350 for 4-4 1/2 hours. Let it stand to rest for atleast 30 minutes before slicing against the grain. You may thicken the drippings and serve as gravy.

What quick and easy “dump” recipe can you share with us?

3-4 pound brisket

1 12.oz bottle chili sauce

2 cups ketchup

1 can cola

1 envelope dry onion soup mix


Braised Brisket Ingredients

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