Preheat oven to 350. Place briskets fat side up in a deep pan covered with chili sauce and onion soup mix. Leave plenty of room on the sides for carrots and potatoes. Sprinkle with paprika. Pour water in pan to cover carrots, potatoes and most of the brisket. Drop in a few beef bouillon cubes.
Cook in oven for 4 hours or until very soft. Let it cool for 1 hour before slicing.
Serving
Suggestions
Briskets shrink a lot, so make more than you think. There needs to be enough room in the pan or it will not cook well.
Originally Submitted
9/30/2009
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