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

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5 7 13
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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

1-1/4 each: 223 calories, 6g fat (2g saturated fat), 58mg cholesterol, 596mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 28g 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

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
(13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
mnaso88 User ID: 3827359 241905
Reviewed Jan. 17, 2016

"This was my first time ever making a brisket, so I wasn't sure what to expect. This recipe is awesome!!! I couldn't stop eating it!!"

MY REVIEW
KickKick User ID: 2829532 236942
Reviewed Nov. 8, 2015

"OMGOSH!! I can't believe I FINALLY FOUND this recipe. I have SO MANY cookbooks and I have looked and looked, literally for years for this recipe. I made this back when our boys were still at home and they LOVED IT!!!! I remembered using an entire bottle of ketsup and asking the butcher for a brisket NOT CORNED BEEF. That is how I googled it and found it. This was the very best brisket EVER. SO glad I found it. Now going to make it for our boys and wives and the Hubster. Thanks Taste of Home."

MY REVIEW
gunslinger User ID: 544392 224328
Reviewed Apr. 6, 2015

"Very tender and tasty! Sauce had a mild sweet barbecue flavor."

MY REVIEW
Kathy2688515 User ID: 5967914 88504
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
cwbuff2 User ID: 5946195 30915
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
abrock User ID: 1054930 89817
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
cmkarkos User ID: 1066760 73187
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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