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.
This flavorful meal is a must for St. Patrick's Day, but great anytime of the year. While it usually cooks on the stovetop, a slow cooker makes it even easier. The recipe serves four nicely with enough leftover meat for Reuben sandwiches or other dishes. —Michelle Rhodes, Fort Bliss, Texas
Because brisket was often on sale, it became a frequent dish on the dinner table. I used to boil the brisket to make it more tender, but then it had a very bland taste. A good friend gave me this recipe, and I haven't boiled a brisket since. I hope your family enjoys it as much as mine does.
When my husband and I were both working full-time, we loved this recipe's 10-hour cook time. The beef brisket tastes so good after simmering all day in the crockpot, and the chili sauce adds a unique touch to the gravy.
— Anna Stodolak