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Beef Brisket with Mushrooms and Pearl Onions

 Beef Brisket with Mushrooms and Pearl Onions
Recipe provided by Smucker's®
8-10 ServingsPrep: 15 min. Cook: 3 hours, 10 min.


  • 4 pounds beef brisket
  • 1 (1 oz.) envelope dry onion soup mix
  • 1 jar Smucker's® Concord Grape Low Sugar Jelly
  • 1 (10.25 oz.) jar Crosse & Blackwell® Seafood Cocktail Sauce
  • 2 tablespoons butter
  • 1 (6 oz.) package fresh sliced portobello mushrooms
  • 1 (16 oz.) package frozen white pearl onions, thawed
  • 2 tablespoons fresh tarragon, chopped


  • HEAT oven to 350°F. Place sheet of heavy-duty aluminum foil in a
  • shallow roasting pan with foil extending 6 inches beyond pan on
  • either side. Spray with no-stick cooking spray. Place the brisket
  • fat-side down in middle of foil.
  • COMBINE dry onion soup mix with jelly and cocktail sauce in medium
  • bowl. Pour half of mixture over the brisket; turn brisket fat-side
  • up, cover with remaining onion mixture. Bring both sides of foil to
  • the middle and fold foil down on itself several times. Repeat with
  • the two remaining sides. Bake 3 hours or until fork-tender. Remove
  • from oven. (Brisket can be cooled and held in the refrigerator
  • overnight at this stage.)

2 of 2

Beef Brisket with Mushrooms and Pearl Onions (continued)

Directions (continued)

  • MELT butter in 10-inch skillet over medium heat; cook and stir onions
  • and mushrooms for 5 to 8 minutes or until light golden brown.
  • REMOVE brisket from pan; pour off juices, skimming the fat off the
  • top. Remove layer of fat from brisket. Slice meat across the grain
  • into 1/4 inch thick slices. Return meat to roaster. Top meat with
  • mushroom mixture, meat juices, and tarragon. Cover with foil.
  • Return to oven to heat through before serving. Yield: 8-10 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.