- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Sweet and Savory Brisket
"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."
"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!!"
"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."
"Very tender and tasty! Sauce had a mild sweet barbecue flavor."
"Absolutely supberb with grass fed/hormone free beef. Was definetley a family favorite and will make it over and over again."
"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 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"
"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."