Beef Brisket on Buns Recipe
Beef Brisket on Buns Recipe photo by Taste of Home
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Beef Brisket on Buns Recipe

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With its slightly smoky flavor, this beef turns out tender and delicious every time! Plus, it slices well so it looks great on a buffet. —Deb Waggoner, Grand Island, Nebraska
TOTAL TIME: Prep: 25 min. + standing Bake: 5 hours
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + standing Bake: 5 hours
MAKES: 16 servings


  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground mustard
  • 1 fresh beef brisket (4 to 5 pounds)
  • 2 cups water
  • 1 cup ketchup
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons Liquid Smoke, optional
  • 1 teaspoon chili powder
  • 16 to 20 sandwich buns, split, optional

Nutritional Facts

3 ounce-weight: 171 calories, 5g fat (2g saturated fat), 48mg cholesterol, 313mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat.


  1. Combine the ginger and mustard; rub over brisket. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours.
  2. Let stand for 20 minutes. Thinly slice meat across the grain. Place in a foil-lined 13x9-in. baking dish. In a bowl, combine the water, ketchup, Worcestershire sauce, brown sugar, Liquid Smoke if desired and chili powder; pour over meat. Cover tightly with foil; bake 3 hours longer or until tender. Serve on buns if desired. Yield: 16 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Beef Brisket on Buns in Taste of Home August/September 2005, p 48

Light-Bodied Red Wine

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

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dccookin User ID: 7162688 54502
Reviewed Jul. 10, 2013

"My husband is the brisket expert, and he loved it! The flavors were great, and the meat was tender. I really appreciated that it didn't use a pre-bottled BBQ sauce."

lavendergal User ID: 1533753 134925
Reviewed Aug. 7, 2010

"Tender and with good flavor. My husband loved it. You could easily prepare this partway on the day before and finish it in the oven the next day."

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