If you would like to show off your cooking prowess on Easter with a super-easy, yet outstanding recipe, Grandma's Brisket will take the prize. This brisket is tender, juicy, and flavorful, and is complimented with warm rolls and a salad, or vegetable side dish.

This recipe also bakes well in an oven bag for easy clean-up. Keep sealed for two hours, then open the bag for the last hour until done.

If you don't want the added corn syrup from the ketchup, substitute with organic ketchup and it still comes out great.

Be sure to let the brisket rest for 15-20 minutes before slicing.

Happy Easter, friends. Enjoy!

Ingredients:

1 (3 pound) beef brisket

1 cup ketchup

1 (1 ounce) package dry onion soup mix

1 (12 fluid ounce) can or bottle ginger ale

3 carrots, cut into 1 inch pieces (Optional)

1 small onion, sliced (Optional)

*3-4 red potatoes (optional)

Directions:

Preheat the oven to 375 degrees.

Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.

Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.

Editor's Notes:

*I added 3-4 chopped red potatoes and it was terrific.

If you don't have Ginger Ale on hand, root beer or cola make a great substitute.

If you'd rather skip soda, use an acid like apple cider vinegar mixed with citrus fruit juice.

My ratio is 3/4 to 1 cup of citrus fruit juice to 4 tablespoons of ACV. Honey makes a great sweetener to add if it's too tangy, and will give your brisket a nice bark on top. If you make your own soda substitute, simply adjust to taste.

Recipe by JodyVTPT
Allrecipes.com