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Grandma’s Brisket and Noodles



1 2 lb. brisket (You can use a larger brisket, you'll just have to adjust the cooking time)

1 packet of dry French Onion soup mix

Extra wide aluminum foil


1 bag extra wide egg noodles

1 carrot

1 celery stick

1 chicken bouillon cube

2 48 oz cans of College Inn chicken broth (or your preferred brand)




Preheat oven to 290 degrees. If that makes you nuts, you can make it 300.

Place the brisket in the center of the foil. You'll need a piece big enough to fold up the ends of the foil to make a sealed pocket for the whole brisket. Put the brisket on the foil and put the two ends of the foil (long-ways) over the top and roll the edges together. Then press one side flat and fold it over a few times to seal one side. Add some water (I usually use the French Onion soup packet and fill it half full). Careful, the water will try to escape the foil. Don't let it get too close to the edge or it will be messy when you fold up the other half of the foil. Which is what you do now, thus completing the foil packet.

Place the sealed foil packet onto a small rack on top of a cookie sheet, and put it in the oven. (I put foil on the cookie sheet beneath the rack because I've found it leaks more often than not.)

Cook a 2 lb brisket for 4 hours. Any bigger than that, just add time and test the brisket periodically by poking it with a fork. When the fork sinks through easily, it's done. (Note: My grandma lets the brisket cool when it's done, slices it up, then puts it in its juice in a tray and refridgerates it over night. This allows her to scrape off the fat and reheat it to eat the next day.)


Boil chicken broth, bouillon cube, carrot (whole or cut into a few big pieces), and celery (again, whole or cut into a few big pieces). Let it boil until the carrots are tender. Remove the veggies and add the noodles (whole bag). Cook until the noodles are soft.

Serve brisket with noodles on the side, or be like me and throw brisket strips on top of a bed of noodles in a big bowl.

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