*Make your brisket the night before so the flavors really have a chance to blend and the meat becomes super tender.

Preheat Oven to 375 degrees

Ingredients:

One First Cut Brisket (poundage depends on how many guests you are having – I usually go with a 4 pounder or so..)

One bottle Heinz Chili Sauce

Water

Dark Brown Sugar (light brown works just fine too if that’s what you’ve got)

2 Thinly Sliced Onions

Put the brisket in a baking dish with sides – (simple Pyrex works great)  I like to put it fat side down.  Slice the onions and place on top of brisket – enough to cover it pretty well.

Cook brisket at 375 for about 30 minutes – uncovered – in oven.  This is to brown it.

In the meantime, pour the chili sauce in a bowl and use the sauce bottle to add three bottles full of water to the chili sauce.  Throw in ¾ cup brown sugar and mix it up.

When you take the brisket out of oven after 30 minutes, pour the sauce over the brisket, cover tightly with foil.  Turn the oven down to 325 degrees.  Stick the brisket back in and cook it – for an hour per pound (this includes the 30 min you have already done).

Nancy’s recipe calls for a longer cooking time than others, and as a result makes the meat so tender you can’t believe it!  You know it’s done when a serrated knife goes through it like butter.

When done, take out and cool.  Then refrigerate.  After it has been in the fridge for a while (yes, I usually do this part in the middle of the night), slice the brisket – going against the grain.  And then spoon the sauce over the whole thing again so the pieces are swimming in it.  Recover and put back in fridge until next day.

The slices sitting in sauce over night become super tender and tasty!   Tastes like your grandmother spent a week making it, when in reality minimal prep and uses only a few very Fru ingredients!

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