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Brisket With Gravy Recipe

Brisket With Gravy Recipe

Chili sauce, brown sugar and garlic season this robust beef brisket from Margaret Haugh Heilman of Houston, Texas. Topped with tender onions and served with a slightly sweet gravy, the entree tastes special enough for company.
TOTAL TIME: Prep: 10 min. Bake: 3 hours 50 min. YIELD:12 servings


  • 1 fresh beef brisket (about 4 pounds)
  • 1/2 teaspoon pepper
  • 1 large onion, thinly sliced and separated into rings
  • 1 can (12 ounces) beer or nonalcoholic beer
  • 1/2 cup chili sauce
  • 3 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 2 tablespoons cornstarch
  • 1/4 cup cold water


  • 1. Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat.
  • 2. Cover and bake at 325° for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.
  • 3. Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy. Yield: 12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts

3 ounce-weight: 236 calories, 7g fat (2g saturated fat), 64mg cholesterol, 207mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Reviews for Brisket With Gravy

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ConnieK User ID: 282614 105744
Reviewed Nov. 17, 2012

"Very Good!!!"

Michele.Hester User ID: 4255551 53452
Reviewed Jul. 5, 2011

"I think it needed more liquid. The flavor was okay."

snowmoss User ID: 3204059 53451
Reviewed Jul. 28, 2010

"I substituted a can of pop for the beer, and it was great. My husband wants this again! Leftovers are great on a salad."

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