With crisp bacon, diced tomato, ranch dressing, and boneless, skinless chicken breasts cooked and slathered in Buffalo sauce, the ingredients are wrapped in hot flour tortillas. According to your preferences, you may adjust the amount of buffalo sauce in the wraps and, if you like, add shredded Cheddar cheese.
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 10 mins |
| Servings: | 6 |
Ingredients
- 1 (3 pound) beef brisket, trimmed of fat
- salt and pepper to taste
- 1 medium onion, thinly sliced
- 1 (12 fluid ounce) can beer
- 1 (12 ounce) bottle tomato-based chili sauce
- ¾ cup packed brown sugar
Instructions
- Gather all ingredients.
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- Preheat the oven to 325 degrees F (165 degrees C).
- Season brisket on all sides with salt and pepper and place in a glass baking dish. Cover with a layer of sliced onion.
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- Mix together beer, chili sauce, and brown sugar in a medium bowl. Pour over the roast. Cover the dish tightly with aluminum foil.
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- Bake in the preheated oven for 3 hours. Remove the aluminum foil and bake for an additional 30 minutes.
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- Let brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
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Nutrition Facts
| Calories | 520 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 0 g |
| Protein | 24 g |
| Saturated Fat | 12 g |
| Sodium | 142 mg |
| Sugars | 28 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I made this as directed except I left the fat cap on to provide more flavor. It peels off easily after it’s cooked. It’s so tender and moist. We loved it the following day. Sooooo easy!!
Very simple and delicious to make. Mine cooked very fast so watch your time. I will make this again.
I make something very similar to this and a) no reason to add the brown sugar and b) I add lipton soup mix (dry version) c) i use dark beer and d) I cook in my crockpot. For best results I recommend making the night before. Deelish!
I have cooked briskets quite a lot and cane out very successful without adding sugar. More herbs makes it delicious.
The only thing I do differently is put the brisket in an Oven Proof Bag! Super juicy
The best brisket ever!!! Thank you To the lady who said it shredded. I let mine settle to room temp and cut against grain. Have also refrigerated and slice next day. Poured sauce over it and heated in oven for about 20 min. I think it’s even better made a day ahead!
This recipe works even better if you it ahead of time. Cook the night before, morning or early afternoon. Let brisket completely cool before slicing. Reduce sauce by 1/2 – 1/3 in a sauce pan, pour over meat, cover and reheat before serving.
The taste is good, but the brisket shredded when trying to slice across the grain, and the sauce didn’t thicken. My brisket was close to 4.5 lbs and I did cook an extra 30 minutes covered. Can’t figure out what went wrong.
I loved this recipe! I made it exactly as is here the first time; the second time I substituted the beer with red wine and I added a small can of tomato sauce; it turned out very well also!
We loved this! I pan seared before putting it into the oven. And also substituted a packet of Lipton onion soup mix for the onion as others recommended. Yummy!
I loved it! It was very tender and the last 30 minutes not in the foil is an important step. It reminded me of how my mother cooked meat! Thank you for a great recipe that reminded me of Mom!!! Also, I am finding that I am good with beef again (not from the grocery store), buy it from a local company – so much better!
Very good! So easy to make! Next time I’ll bake for 2 1/2 to 2:45 covered then uncover for 20 min but the sauce was delicious and brisket was very tender.
Awesome!!! Meat came out soft and like butter it comes off the bone. I upped temp to 350 to save time.
This is the best brisket I’ve ever had! My husband said the same. I followed the recipe exactly, making no changes. Mine took about 4 hours to get to the pull-apart tender stage, but otherwise outstanding! So much better – and a nice change – than the traditional ‘Sunday Pot Roast’ for dinner! Thank you for the recipe!
Incredibly quick and easy to put together but is delicious. I admit, I cut the brown sugar to 1/2 cup, but i thought it was PERFECT this way. Will become a regular in my life!
Hey my chicago north shore peeps ! This was close but still something missing I did do all the steps the first time but The brown sugar was too sweet so I did a tablespoon of brown sugar this time and it was close but do you hit it with a little vinegar? Happy Rosh Hashanah it still was good Regardless but I actually had the best Jewish brisket in riverwoods I’ll. And my favorite all time Jewish bakery …. Once upon a bagel it’s da bomb
This brisket was Great!! Disclaimer: I have to admit that I hate when people rate a recipe 5 stars and then proceed to add a list of ingredients that they used to doctor it up. I made this recipe for the marinade as written but then after the fact realized that some people complained that it was too sweet. I tasted the marinade, and yep, it was very sweet. Without adding too much to tone it down I decided to counter balance it with a little heat. Looked in the fridge and Voilà, found some Chili and Garlic sauce. Added a 1/4 cup and it was perfect! The brisket was SO tender and super delicious with the sauce!
OMG. I followed the recipe exactly as written….I know, crazy right.!!!! I decided not to change it, make substitutions, or make my own recipe and review how amazing I am….my wife already knows that lolol. That bothers me so much, I cant tell you how much. Instead I went to the store down the road (which took a whopping 15min) and got all the proper ingredients as listed. It turned out as described, and delicious. It literally cut with a fork, after carving it across the grain after it rested. Will def make it again and add it to my must have recipe book. Thank you so much for posting it. This was so easy.
I made this exactly as directed, and it was excellent. The first night I thought it was a tad too sweet and made a mental note to reduce the sugar to half a cup. However, leftovers the next day were not too sweet so the flavors probably just needed time to meld. I am always tempted to brown meat in a skillet as the first step
The only thing I changed was the brown sugar to 1/2 cup. I purchased a 3.29 Brisket and removed almost a 1lb of fat. It was delicious. I added carrots and small potatoes 1 1/2 hours before finishing.
was a little tough but that may have been the cut more than the recipe.