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Double-Onion Beef Brisket Recipe

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It's the slow cooking of this brisket that makes it so tender. It gets a wonderfully sweet-tangy flavor from chili sauce, cider vinegar and brown sugar.—Elaine Sweet, Dallas, Texas

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Double-Onion Beef Brisket Recipe

Prep: 25 min. Cook: 6 hours

Yield: 10 Servings

25 360 385

Ingredients

1 fresh beef brisket (4 pounds)
1-1/2 teaspoons kosher salt
1-1/2 teaspoons coarsely ground pepper
2 tablespoons olive oil
3 medium onions, halved and sliced
3 celery ribs, chopped
1 cup chili sauce
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 envelope onion soup mix

Directions

Cut brisket in half; sprinkle all sides with salt and pepper. In a large skillet, brown brisket in oil; remove and set aside. In the same skillet, cook and stir onions on low heat for 8-10 minutes or until caramelized.
Place half of the onions in a 5-qt. slow cooker; top with celery and brisket. Combine the chili sauce, brown sugar, vinegar and soup mix. Pour over brisket; top with remaining onions.
Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices and serve with meat. Yield: 10 servings.

Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts 4 ounces equals 327 calories, 11 g fat (3 g saturated fat), 77 mg cholesterol, 971 mg sodium, 18 g carbohydrate, 1 g fiber, 38 g protein.

Originally published as Double-Onion Beef Brisket in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p34

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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