Flavorful Beef Brisket Recipe

5 1
Flavorful Beef Brisket Recipe
Flavorful Beef Brisket Recipe photo by Taste of Home
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Flavorful Beef Brisket Recipe

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5 1
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A memorable part of my wedding day was the supper my mom prepared. This moist fork-tender brisket is a popular entree hearty appetites appreciate.
MAKES:
16-18 servings
TOTAL TIME:
Prep: 20 min. Bake: 3 hours + chilling
MAKES:
16-18 servings
TOTAL TIME:
Prep: 20 min. Bake: 3 hours + chilling

Ingredients

  • 1 beef brisket (about 5 pounds)
  • 2 tablespoons canola oil
  • 1 medium onion, sliced
  • Salt and pepper to taste
  • 1 cup water
  • 1 bottle (18 ounces) barbecue sauce

Directions

In a Dutch oven, brown beef in oil on both sides over medium-high heat; drain. Top with onion, salt and pepper. Add water; cover and bake at 325° for 2-1/2 hours or until tender.
Remove beef. Cool for 5 minutes; cover and refrigerate overnight.
Discard onion and cooking liquid. Slice meat 1/4 in. thick across the grain; place in a roasting pan. Drizzle with barbecue sauce. Cover and bake at 325° for 30-45 minutes or until heated through. Yield: 16-18 servings.
Editor’s Note: Refrigerating the beef overnight makes it possible to slice it very thinly.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Flavorful Beef Brisket in Down the Aisle Country-Style 2000, p32

Nutritional Facts

1 each: 197 calories, 7g fat (2g saturated fat), 53mg cholesterol, 273mg sodium, 4g carbohydrate (4g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 4 lean meat.

  • 1 beef brisket (about 5 pounds)
  • 2 tablespoons canola oil
  • 1 medium onion, sliced
  • Salt and pepper to taste
  • 1 cup water
  • 1 bottle (18 ounces) barbecue sauce
  1. In a Dutch oven, brown beef in oil on both sides over medium-high heat; drain. Top with onion, salt and pepper. Add water; cover and bake at 325° for 2-1/2 hours or until tender.
  2. Remove beef. Cool for 5 minutes; cover and refrigerate overnight.
  3. Discard onion and cooking liquid. Slice meat 1/4 in. thick across the grain; place in a roasting pan. Drizzle with barbecue sauce. Cover and bake at 325° for 30-45 minutes or until heated through. Yield: 16-18 servings.
Editor’s Note: Refrigerating the beef overnight makes it possible to slice it very thinly.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Flavorful Beef Brisket in Down the Aisle Country-Style 2000, p32

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