muffins with a jam glaze. Excellent for breakfast, these!
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 45 mins |
| Additional Time: | 8 hrs |
| Total Time: | 11 hrs |
| Servings: | 10 |
Ingredients
- 4 pounds beef brisket
- 1 cup water
- 1 cup ketchup
- ½ cup white vinegar
- 2 onions, sliced
- 1 clove garlic, minced
- ¾ cup brown sugar
- 1 tablespoon salt
Instructions
- Heat brisket in a large skillet or Dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
- Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9×13-inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
Nutrition Facts
| Calories | 401 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 10 g |
| Sodium | 1020 mg |
| Sugars | 22 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Seared on my pellet grill on all sides, then added everything to a crockpot on low for 12 hours. amazing.
I have made this recipe multiple times and it’s always a hit. So easy. So delish. I think stove top is better than in the oven.
I had to make it with beef chuck tender roast because there wasn’t 4lbs of brisket at the store. I still sliced it all in a casserole dish when it was done, poured the juice over it to marinate, covered the casserole dish in aluminum foil and put it in the fridge overnight. I reheated it covered in the oven for 10 minutes and had it for dinner the next day. It was still a winner! Everyone loved it. Even my youngest who is a picky eater decided to have it in a sandwich and ate it all that way.
Fantastic recipe!! Comes out perfect everytime!
This is a really good recipe very flavorful and extremely tender. I have also used other cuts of meat, pork chops with and with out bone trim off all fat the first time I use the chops there was a larger amount of grease in the sauce. Also use flank steak comes out just like the brisket, going to try chicken next. I use more onions and extra sauce, there usually isnt a lot of leftovers. I’m making this for Christmas dinner I’ll upload a photo.
I make this recipe every year. I love that I get credit for making something so delicious when it’s so easy!
Love it
I’ve made this brisket twice now and everyone has just loved it! The only changes I made where to increase the sauce ingredients by 50%, which I felt was just right for a 4 lb. brisket. This will become a traditional meal for us for Passover. It feels like a recipe that’s been handed down, so fits that special benchmark.
Very good. Made it as written and it was delicious. All 8 people who partook thought it was great.
I used cider vinegar instead of white and tossed some carrots in, this time. Smells amazing and the bits I snatched taste even better! I’ve made this several times, and it just keeps getting better.
Absolutely Fabulous! My family is from Kansas and so smoked brisket is the only way to eat it! But this recipe is fabulous! So different and such a good flavor! I will make it again and again.
I prepared this wonderful dish today! This was the first time I have ever made Beef Brisket let along try it. Since I was needing my oven I placed all ingredients in my crockpot. The aroma of this wonderful dish was very tempting to cheat and have a taste. I did turn it over 3 times while it was cooking. My husband came home and couldn’t wait for dinner because it smelled so good. It was very delicious and full of flavor. This recipe will be used again and again!! Thank you for sharing this wonderful recipe!!
This is a family favorite, I’ve made it many times and the only change I make is to replace half of the water with red wine.
Excellent recipe. The entire family gives it five stars. A winner every time.
Delicious!
perfect
No changes . Is delish.
Added some Balsamic Vinegar into the mix too. Ate the next day, both my sonn and husband pronounced it the best brisket yet.
Delicious! Although the ketchup flavor really comes through. Skipped the overnight step. Will make again.
Perfect. Needs no changes or modifications.
This is absolutely one of the Best briskets I’ve ever had!!! Can’t wait to make it again. The only thing I did different is I didn’t add the little bit of extra salt. Personally I believe Corned beef is salty enough, but that’s just my taste. Bravo!!!