Sweet and Savory Brisket Recipe

4.5 9 15
Sweet and Savory Brisket Recipe
Sweet and Savory Brisket Recipe photo by Taste of Home
Publisher Photo

Sweet and Savory Brisket Recipe

Read Reviews
4.5 9 15
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 8 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 8 hours

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

Directions

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.
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

1-1/4 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.

  • 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
  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

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Reviews forSweet and Savory Brisket

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changde User ID: 7168013 267666
Reviewed Jun. 5, 2017

"Used this recipe on numerous occasions. So easy and really good! Had to give away this recipe too many times. Thanks for the recipe!"

MY REVIEW
ejshellabarger User ID: 3870843 263761
Reviewed Mar. 22, 2017

"The flavor was spot-on but my brisket came out more on the dry side. Definitely worth another try but I'd cook it for less time and see if that helps."

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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