Brisket With Gravy Recipe

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Brisket With Gravy Recipe
Brisket With Gravy Recipe photo by Taste of Home
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Brisket With Gravy Recipe

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4.5 3 3
Publisher Photo
Chili sauce, brown sugar and garlic season this robust beef brisket from Margaret Haugh Heilman of Houston, Texas. Topped with tender onions and served with a slightly sweet gravy, the entree tastes special enough for company.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours 50 min.

Ingredients

  • 1 fresh beef brisket (about 4 pounds)
  • 1/2 teaspoon pepper
  • 1 large onion, thinly sliced and separated into rings
  • 1 can (12 ounces) beer or nonalcoholic beer
  • 1/2 cup chili sauce
  • 3 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Directions

Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat.
Cover and bake at 325° for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.
Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy. Yield: 12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Brisket With Gravy in Light & Tasty February/March 2004, p8

Nutritional Facts

3 ounce-weight: 236 calories, 7g fat (2g saturated fat), 64mg cholesterol, 207mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

  • 1 fresh beef brisket (about 4 pounds)
  • 1/2 teaspoon pepper
  • 1 large onion, thinly sliced and separated into rings
  • 1 can (12 ounces) beer or nonalcoholic beer
  • 1/2 cup chili sauce
  • 3 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  1. Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat.
  2. Cover and bake at 325° for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.
  3. Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy. Yield: 12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Brisket With Gravy in Light & Tasty February/March 2004, p8

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Reviews forBrisket With Gravy

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ConnieK User ID: 282614 105744
Reviewed Nov. 17, 2012

"Very Good!!!"

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Michele.Hester User ID: 4255551 53452
Reviewed Jul. 5, 2011

"I think it needed more liquid. The flavor was okay."

MY REVIEW
snowmoss User ID: 3204059 53451
Reviewed Jul. 28, 2010

"I substituted a can of pop for the beer, and it was great. My husband wants this again! Leftovers are great on a salad."

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