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Double-Onion Beef Brisket Recipe

Double-Onion Beef Brisket Recipe

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
TOTAL TIME: Prep: 35 min. Cook: 6 hours YIELD:10 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts

4 ounces equals 327 calories, 11 g fat (3 g saturated fat), 77 mg cholesterol, 971 mg sodium, 18 g carbohydrate, 1 g fiber, 38 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.