Double-Onion Beef Brisket
It's the slow cooking of this brisket that makes it so tender. It gets a wonderfully sweet-tangy flavor from chili sauce, cider vinegar and brown sugar.—Elaine Sweet, Dallas, Texas
Total TimePrep: 35 min. Cook: 6 hours
- 1 fresh beef brisket (4 pounds)
- 1-1/2 teaspoons kosher salt
- 1-1/2 teaspoons coarsely ground pepper
- 2 tablespoons olive oil
- 3 medium onions, halved and sliced
- 3 celery ribs, chopped
- 1 cup chili sauce
- 1/4 cup packed brown sugar
- 1/4 cup cider vinegar
- 1 envelope onion soup mix
- Cut brisket in half; sprinkle all sides with salt and pepper. In a large skillet, brown brisket in oil; remove and set aside. In the same skillet, cook and stir onions over low heat for 15-20 minutes or until caramelized.
- Place half of the onions in a 5-qt. slow cooker; top with celery and brisket. Combine the chili sauce, brown sugar, vinegar and soup mix. Pour over brisket; top with remaining onions.
- Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices; serve juices with meat.
Editor's NoteThis is a fresh beef brisket, not corned beef.
Nutrition Facts4 ounce-weight: 327 calories, 11g fat (3g saturated fat), 77mg cholesterol, 971mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 38g protein.
Originally published as Double Onion Best Braised Brisket in Taste of Home Everyday Slow Cooker & One Dish Recipes 2008