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Barbecue Beef Brisket

 Barbecue Beef Brisket
This is such a simple dish, but oh boy is it delicious. The meat comes out moist and tender and tastes great with mashed potatoes.—Taste of Home Test Kitchen, Greendale, Wisconsin
6 ServingsPrep: 20 min. Cook: 6 hours


  • 1 fresh beef brisket (3 pounds)
  • 1 cup barbecue sauce
  • 1/2 cup finely chopped onion
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared horseradish
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons cornstarch
  • 1/4 cup cold water


  • Cut brisket in half; place in a 5-qt. slow cooker. Combine the
  • barbecue sauce, onion, Worcestershire sauce, horseradish, salt and
  • pepper; pour over beef. Cover and cook on low for 6-7 hours or until
  • meat is tender.
  • Remove beef and keep warm. Transfer cooking juices to a large
  • saucepan; bring to a boil. Combine cornstarch and water until
  • smooth. Gradually stir into pan. Bring to a boil; cook and stir for
  • 2 minutes or until thickened. Slice meat across the grain; serve
  • with gravy. Yield: 6 servings.
Nutritional Facts: 5 ounces cooked beef with 1/2 cup gravy equals 486 calories, 29 g fat (11 g saturated fat), 136 mg cholesterol, 933 mg sodium, 12 g carbohydrate, 1 g fiber, 40 g protein.

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Barbecue Beef Brisket (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.