| Level: | Easy |
| Total: | 5 hr 30 min |
| Active: | 10 min |
| Yield: | 12 servings |
Ingredients
- One 6- to 8-pound beef brisket, trimmed
- One 10-ounce box mushrooms, sliced
- 5 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 onions, sliced
- 1 cup ketchup
- 1 cup packed brown sugar
- 1/4 cup low-sodium soy sauce
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
Instructions
- Preheat the oven to 300 degrees F.
- Put the brisket in a roasting pan and scatter the mushrooms, carrots, celery and onions on top. Whisk together the ketchup, brown sugar, soy sauce, vinegar, Worcestershire and 2 cups water in a bowl and pour it over the top. Cover the pan with foil and cook for about 5 hours.
- Transfer the brisket to a plate, cover it with foil and let it rest for 20 minutes. Transfer the vegetables to a plate and cover with foil to keep warm. Skim most of the fat from the liquid and strain.
- To serve, slice the brisket and put it on a platter with the vegetables. Pour over the sauce and serve with extra sauce on the side.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 855 |
| Total Fat | 59 g |
| Saturated Fat | 24 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 26 g |
| Protein | 49 g |
| Cholesterol | 249 mg |
| Sodium | 634 mg |
Reviews
January 21 2024 Barbara Wilson.
I didn’t care for it there was to much vinegar , it wasn’t what I expected it to be.
I didn’t care for it there was to much vinegar , it wasn’t what I expected it to be.
Tried this last night. It was delicious! Even better in a warm sandwich the next day!
So flavorful and tender!
Can I half this recipe and if so will the cooking time be the same?
Did this for Mother’s Day. Really tender and good. Would suggest seasoning meat. Under seasoned going by recipe. Don’t trim all the fat allows meat to be even more moist
This was the very worst thing I have ever made! Sauce much too sweet!
Turned out really great! It was so easy! We used a 2.5 lb chuck roast, as the market was out of brisket. I used the prescribed time and ingredients, except, for the last hour I bumped it up to 340 degrees. The family loved it!
This looked like a good recipe but nothing really worked together. It tasted like a pot roast that had gone wrong. I didn’t even save the leftovers.
Made this tonight with only 2 lbs of Brisket. I cooked it for 3 hours and should have only cooked it for 2 1/2. Still came out really good!! Made the sauce with half the recipe since I used a smaller brisket and worked out perfect! Also made the Funeral Potatoes to go with it, AMAZING!! Just make sure if you do the recipe, only an hour per pound I would suggest for the Brisket.
I made this the other night and it was absolutely delicious. Thank you so much Mrss. Drummond for sharing.