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Brisket for a Bunch

 Brisket for a Bunch
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
10 ServingsPrep: 20 min. Cook: 7 hours


  • 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


  • 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.
  • 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.
Nutritional Facts: 3 ounces equals 331 calories, 9 g fat (3 g saturated fat), 48 mg cholesterol, 536 mg sodium,

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Brisket for a Bunch (continued)

Nutritional Facts: 33 g carbohydrate, 1 g fiber, 29 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.