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Double-Onion Beef Brisket

 Double-Onion Beef Brisket
It's the slow cooking of this brisket that makes it so tender. It gets a wonderfully sweet-tangy flavor from chili sauce, cider vinegar and brown sugar.—Elaine Sweet, Dallas, Texas
10 ServingsPrep: 35 min. Cook: 6 hours


  • 1 fresh beef brisket (4 pounds)
  • 1-1/2 teaspoons kosher salt
  • 1-1/2 teaspoons coarsely ground pepper
  • 2 tablespoons olive oil
  • 3 medium onions, halved and sliced
  • 3 celery ribs, chopped
  • 1 cup chili sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1 envelope onion soup mix


  • Cut brisket in half; sprinkle all sides with salt and pepper. In a
  • large skillet, brown brisket in oil; remove and set aside. In the
  • same skillet, cook and stir onions over low heat for 15-20 minutes
  • or until caramelized.
  • Place half of the onions in a 5-qt. slow cooker; top with celery and
  • brisket. Combine the chili sauce, brown sugar, vinegar and soup mix.
  • Pour over brisket; top with remaining onions.
  • Cover and cook on low for 6-7 hours or until meat is tender. Let
  • stand for 5 minutes before slicing. Skim fat from cooking juices;
  • serve juices with meat. Yield: 10 servings.
Nutritional Facts: 4 ounces equals 327 calories,

2 of 2

Double-Onion Beef Brisket (continued)

Nutritional Facts: 11 g fat (3 g saturated fat), 77 mg cholesterol, 971 mg sodium, 18 g carbohydrate, 1 g fiber, 38 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.