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Sweet and Savory Brisket Recipe
Sweet and Savory Brisket Recipe photo by Taste of Home

Sweet and Savory Brisket Recipe

Publisher Photo
I like this recipe not only because it makes such tender and flavorful beef, but because it takes advantage of a slow cooker. It's wonderful to come home from work and have this mouthwatering dish waiting for you. The beef doubles as a warm sandwich filling, too.—Chris Snyder, Boulder, Colorado
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES: 8-10 servings

Ingredients

  • 1 beef brisket (3 to 3-1/2 pounds), cut in half
  • 1 cup ketchup
  • 1/4 cup grape jelly
  • 1 envelope onion soup mix
  • 1/2 teaspoon pepper

Nutritional Facts

1 serving equals 223 calories, 6 g fat (2 g saturated fat), 58 mg cholesterol, 596 mg sodium, 13 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Directions

  1. Place half of the brisket in a 5-qt. slow cooker. In a small bowl, combine the ketchup, jelly, soup mix and pepper; spread half over meat. Top with the remaining meat and ketchup mixture.
  2. Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket; serve with cooking juice. Yield: 8-10 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Sweet and Savory Brisket in Quick Cooking July/August 2001, p29

Nutritional Facts

1 serving equals 223 calories, 6 g fat (2 g saturated fat), 58 mg cholesterol, 596 mg sodium, 13 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Light-Bodied Red Wine

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

Reviews for Sweet and Savory Brisket

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 25, 2012

Absolutely supberb with grass fed/hormone free beef. Was definetley a family favorite and will make it over and over again.

MY REVIEW
Reviewed Aug. 4, 2012

My husband raved about this recipe! The meat turned out incredibly juicy, which for me is a touchstone for a meat recipe. However, I also didn't cook it the full time given in the recipe, but for 5-6 hrs instead. I really wouldn't cook it any more than that. I served it with 2 other TOH recipes, Onion-Roasted Potatoes and Green Bean Bundles, and my husband and son said it was one of the best meals I ever made. We also made sandwiches the next day with the leftovers, and it was still terrific! The only thing I will do differently next time is to emulsify all the sauce ingredients in a blender first, before adding to the meat, so that it will hold better over such a long cooking time.

MY REVIEW
Reviewed Apr. 19, 2010

My family loves this recipe and I have made it for company several times and always recieve a request for the recipe. I have used rump roasts and shoulder roasts with equally good results but prefer the brisket when slicing for sandwiches-when buying select a thick well trimmed brisket for best results-too much fat makes the gravy greasy. Also I only cook for 6-7 hours

MY REVIEW
Reviewed Jul. 7, 2008

I wasn't 100% pleased with the final outcome. 10 hours overcooked it. And this is NOT a cheap piece of meat! Also, the katsup flavor was overpowering. It's an "OK" recipe, but I'd definately use a bbq sauce in place of the katsup and maybe try 8 hours.

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