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Sweet and Savory Brisket Recipe

Sweet and Savory Brisket Recipe

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 YIELD:8-10 servings


  • 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.

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.

Reviews for Sweet and Savory Brisket

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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!!"

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."

Reviewed Apr. 6, 2015

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

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."

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."

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"

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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Wine Pairings

Light-Bodied Red Wine

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