Holiday Beef Brisket Recipe
Holiday Beef Brisket Recipe photo by Taste of Home

Holiday Beef Brisket Recipe

Publisher Photo
When I was a child, my mom would make her Holiday Beef Brisket on Jewish holidays and other special occasions. Everyone gathered around the table to enjoy the tender slices of meat alongside nicely browned carrots and potatoes. Those heart-warming meals evoked camaraderie and love for our family.
TOTAL TIME: Prep: 15 min. Bake: 2-3/4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 2-3/4 hours + standing
MAKES: 6 servings

Ingredients

  • 2 large onions, sliced
  • 1 fresh beef brisket (3 pounds)
  • 3/4 cup ketchup
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 beef bouillon cubes
  • 1-1/2 cups hot water
  • 5 small potatoes, peeled and cut into chunks
  • 4 medium carrots, cut into chunks
  • 2 celery ribs, cut into chunks

Nutritional Facts

6 ounces equals 451 calories, 10 g fat (4 g saturated fat), 96 mg cholesterol, 788 mg sodium, 39 g carbohydrate, 4 g fiber, 50 g protein.

Directions

  1. Place onions in a greased shallow roasting pan; top with brisket. Combine the ketchup, paprika and garlic powder; spread over brisket. Dissolve bouillon in hot water; pour into pan. Cover and bake at 325° for 1-1/2 hours.
  2. Add the potatoes, carrots and celery. Cover and bake 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender.
  3. Remove brisket to a serving platter; let stand for 10 minutes. Thinly slice meat across the grain. Serve with vegetables. Yield: 6 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Holiday Beef Brisket in Taste of Home December/January 2008, p58

Nutritional Facts

6 ounces equals 451 calories, 10 g fat (4 g saturated fat), 96 mg cholesterol, 788 mg sodium, 39 g carbohydrate, 4 g fiber, 50 g protein.

Light-Bodied Red Wine

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

Reviews for Holiday Beef Brisket

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MY REVIEW
Reviewed Nov. 1, 2008

"This recipe needed an additional hour and a half baking time -- too much moisture -- tough. Didn't like the ketchup flavor."

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