Brisket for a Bunch Recipe

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Brisket for a Bunch Recipe
Brisket for a Bunch Recipe photo by Taste of Home
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Brisket for a Bunch Recipe

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This recipe makes tender slices of beef in a delicious au jus. To easily get very thin slices, chill the brisket before slicing, then reheat in the juices.—Dawn Fagerstrom, Warren, Minnesota
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 7 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 7 hours

Ingredients

  • 1 fresh beef brisket (2-1/2 pounds), cut in half
  • 1 tablespoon canola oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 3/4 cup beef broth
  • 1/2 cup tomato sauce
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tablespoons onion soup mix
  • 1 tablespoon cider vinegar
  • 12 split hamburger buns or garlic bread slices

Directions

In a large skillet, brown brisket in oil on both sides; transfer to a 3-qt. slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add the broth, tomato sauce and water; stir to loosen the browned bits from pan. Add the sugar, soup mix and vinegar; bring to a boil. Pour over brisket.
Cover and cook on low for 7-8 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve with buns or bread and cooking juices. Yield: 12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Brisket for a Bunch in Taste of Home February/March 2000, p13

Nutritional Facts

1 sandwich: 279 calories, 7g fat (2g saturated fat), 40mg cholesterol, 458mg sodium, 28g carbohydrate (8g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

  • 1 fresh beef brisket (2-1/2 pounds), cut in half
  • 1 tablespoon canola oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 3/4 cup beef broth
  • 1/2 cup tomato sauce
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tablespoons onion soup mix
  • 1 tablespoon cider vinegar
  • 12 split hamburger buns or garlic bread slices
  1. In a large skillet, brown brisket in oil on both sides; transfer to a 3-qt. slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add the broth, tomato sauce and water; stir to loosen the browned bits from pan. Add the sugar, soup mix and vinegar; bring to a boil. Pour over brisket.
  2. Cover and cook on low for 7-8 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve with buns or bread and cooking juices. Yield: 12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Brisket for a Bunch in Taste of Home February/March 2000, p13

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Reviews forBrisket for a Bunch

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katlaydee3 User ID: 3741999 91041
Reviewed Apr. 19, 2010

"Very good recipe. Make sure to save the cooking juicies to store the leftover meat in or it will really dry out fast."

MY REVIEW
donrymple User ID: 534830 22304
Reviewed Mar. 29, 2009

"This is a 5 star recipe. Didn't have time to slow cook the meat so I used the pressure cooker and cooked it for 40 minutes. Great flavor."

MY REVIEW
unicornpc User ID: 3293150 203460
Reviewed Aug. 3, 2008

"Very Good!"

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