Recipe by SMUCKER'S®
"This savory beef brisket is first seasoned with a sweet-savory sauce, foil wrapped, and roasted until tender, then finished with sauteed mushrooms and pearl onions."
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1 (1 ounce) envelope
dry onion soup mix
1 (10.25 ounce) jar
Smucker's® Concord Grape Low Sugar Jelly
1 (12 ounce) jar
Crosse & Blackwell® Seafood Cocktail Sauce
1 (6 ounce) package
fresh sliced portobello mushrooms
1 (16 ounce) package
frozen, white pearl onions, defrosted
fresh tarragon, chopped
Bizarre ingredients, INCREDIBLE flavor! I’m usually not afraid to take risks with my food, and I’m so glad I tried this. I’d never made brisket before, but this was super easy and the flavor was outstanding. I couldn’t find frozen pearl onions or fresh tarragon when I went shopping. I substituted with jarred pearl onions (15 oz., drained) and a tsp of dried tarragon. All other ingredients were used as stated in the recipe. The brisket was so yummy straight from the oven without the mushrooms and onions; I didn’t even bother putting them over the meat. I just served them as a side. (They were also delicious by themselves). I will certainly make this again and might even double the sauce amount. My fiancé and I couldn’t get enough!
I used normal onions instead of pearl. Just didnt care for the taste of the meat. Way to Sweet
The ingredients are unusual, but the brisket comes out GREAT! I used my crock pot, and omitted the pearl onions and tarragon, and it was awesome. The sauce is like a bbq sauce but it has more depth. I served the brisket over garlic mash potatoes. I will totally make this again. And I am passing it on to my friends.
This was excellent. Ridiculous ingredients, but super easy and very tasty. I chopped the fresh tarragon, but forgot to add it at the end, and it was not missed. I tried a bite with a sprinkle of tarragon, and it was good, but not necessary. I did bake the brisket longer and at a lower temperature as called for in other brisket recipes I have tried (specifically, 300 degrees for 4 hours).
I have tried several brisket recipes and none have really been "a keeper", as my husband says. But I just made this for dinner and my husband is just raving about it! He keeps going back to the dish and sneaking bites! Two things I didn't use: pearl onions (he doesn't like onions like that) and tarragon. I wasn't familiar with tarragon, so I bought some for this dish, but after I chopped it up, I didn't like the smell and neither did my husband, so I left it out. It smells like black licorice to us. I'm on a very strict diet, so I couldn't have any, but again, my husband LOVED it.
This is the first brisket I've made and I got so many compliments on it. I cooked it in the oven on Christmas Eve for 3 hours. On Christmas morning, I sliced it up and added the mushroom and onion mixture and reheated in the crockpot. It was yummy!
My 26 year-old son made this last night for Passover (okay, I'm sure not everything was allowable), but it was by far the BEST brisket I've ever had! He did cook it at a lower temp for longer as instructed by me. He used fresh pearl onions which he cut in half before he sauteed the mixture and they came apart a bit more as they cooked so that they were just the perfect amount of soft. Like many others, he too forgot to add the tarragon (made no difference!). This made lots of gravy and he put carrots and potatoes in for the last 2 hours or a little longer since the oven was low. EVERYONE loved this!
This recipe was absolutely outrageous. My husband was hesitant to try it at first but loved the end result. A must try dish
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Brisket with Mushrooms and Pearl Onions
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 569
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