Brisket for a Bunch Recipe
Brisket for a Bunch Recipe photo by Taste of Home

Brisket for a Bunch Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 7 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 7 hours
MAKES: 10 servings

Ingredients

  • 1 fresh beef brisket (2-1/2 pounds), cut in half
  • 1 tablespoon canola oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 3/4 cup beef broth
  • 1/2 cup tomato sauce
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tablespoons onion soup mix
  • 1 tablespoon cider vinegar
  • 12 hamburger buns, split

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.

Directions

  1. In a large skillet, brown brisket in oil on both sides; transfer to a 3-qt. slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add the broth, tomato sauce and water; stir to loosen the browned bits from pan. Add the sugar, soup mix and vinegar; bring to a boil. Pour over brisket.
  2. Cover and cook on low for 7-8 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve meat in buns with cooking juices. Yield: 10 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Brisket for a Bunch in Taste of Home February/March 2000, p13

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.

This recipe pairs well with a light red wine.

Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now

Reviews for Brisket for a Bunch

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 19, 2010

Very good recipe. Make sure to save the cooking juicies to store the leftover meat in or it will really dry out fast.

MY REVIEW
Reviewed Mar. 29, 2009

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.

MY REVIEW
Reviewed Aug. 3, 2008

Very Good!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT