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This recipe makes tender slices of beef in a delicious au jus. To easily get very thin slices, chill the brisket before slicing, then reheat in the juices.—Dawn Fagerstrom, Warren, Minnesota
Editor's Note: This is a fresh beef brisket, not corned beef.
Nutritional Facts 3 ounces equals 331 calories, 9 g fat (3 g saturated fat), 48 mg cholesterol, 536 mg sodium, 33 g carbohydrate, 1 g fiber, 29 g protein.
Originally published as Brisket for a Bunch in Taste of Home February/March 2000, p13
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Apr. 19, 2010 by katlaydee3
Very good recipe. Make sure to save the cooking juicies to store the leftover meat in or it will really dry out fast.
Reviewed on Mar. 29, 2009 by donrymple
This is a 5 star recipe. Didn't have time to slow cook the meat so I used the pressure cooker and cooked it for 40 minutes. Great flavor.
Reviewed on Aug. 03, 2008 by unicornpc
Very Good!
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