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

Brisket for a Bunch Recipe

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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
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 7 hours
MAKES: 10 servings


  • 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.


  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

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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."

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."

Reviewed Aug. 3, 2008

"Very Good!"

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