“I have such fond memories of helping my mother make this as a child. Then watching as she carefully took it out of the oven. As it cooled slightly, she would offer me a "spider" which meant in her loving term as a very small portion of the meat to taste like a chef would taste before serving. One spider was never enough! Enjoy!”
1hr 35mins

Ingredients Nutrition

  • 3 -5 lbs fresh beef brisket
  • 1 (1 1/4 ounce) packetliptons dry onion soup mix
  • 1 (16 ounce) bottle Wishbone Italian dressing


  1. Preheat oven to 325.
  2. Line a roasting pan with foil, use enough foil to be able to cover the meat completely and tightly so that no juice can drip out.
  3. Trim excessive fat off the brisket. Lay the fresh piece of brisket on the foil.
  4. Sprinkle one entire packet of onion soup mix on the brisket.
  5. Shake the italian dressing well, then pour the entire bottle all over the brisket. Its ok if you do not cover all of the onion soup mix.
  6. Roll up the foil around the brisket so that it is air tight and so the juices will not leak into the pan.
  7. Place in the oven on the middle rack and let cook for approximately 2 1/2 hours.
  8. Open foil carefully as lots of steam will emerse.
  9. Let brisket cool slightly, then remove from pan. slice thin long strips of the brisket and set into serving dish. Pour the juice over the brisket and serve.

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