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Brisket With Gravy

 Brisket With Gravy
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.
12 ServingsPrep: 10 min. Bake: 3 hours 50 min.


  • 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


  • 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.

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Brisket With Gravy (continued)

Nutritional Facts: 3 ounces equals 236 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 207 mg sodium, 9 g carbohydrate, trace fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.