Beef Brisket with Mushrooms and Pearl Onions Recipe -
Beef Brisket with Mushrooms and Pearl Onions Recipe

Beef Brisket with Mushrooms and Pearl Onions

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"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Preheat oven to 350 degrees F. Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6 inches beyond pan on either side. Spray with no-stick cooking spray. Place the brisket fat-side down in middle of the foil.
  2. Combine dry onion soup mix with jelly and cocktail sauce in a medium bowl. Pour half of mixture over the brisket; turn brisket fat-side up covering with remaining onion mixture. Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides. Bake for 3 hours or until fork-tender. Remove from oven. (Brisket can be cooled and held in the refrigerator overnight at this stage.)
  3. In a 10 inch skillet over medium heat, melt 2 tablespoons of butter; saute onions and mushrooms for 5-8 minutes or until light golden brown.
  4. Remove brisket from pan; pour off juices skimming the fat off the top. Remove layer of fat from brisket. Slice meat across the grain into 1/4 inch thick slices. Return meat to roaster. Top the meat with the mushroom mixture, meat juices, and tarragon. Cover with foil. Return to oven to heat through before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2009

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!

Most Helpful Critical Review
Dec 05, 2012

I used normal onions instead of pearl. Just didnt care for the taste of the meat. Way to Sweet


25 Ratings

Dec 01, 2009

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.

Sep 24, 2009

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).

Apr 20, 2009

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.

Dec 30, 2009

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!

Apr 01, 2010

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!

Mar 19, 2010

I have never made Beef Brisket, this was the first recipe I have tried. I thought it turned out good. I could only find a 2 pound Brisket so I cut the recipe in half. I'm glad I did because it made quite a bit of food! I could not find Pearl Onions, so I used thickly sliced white onions. I did not care for the Tarragon, next time this will be left out. Also when making this, make sure the foil is folded tightly. A lot of my juice and sauce ran out due to the foil being loose.


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  • Calories
  • 911 kcal
  • 46%
  • Carbohydrates
  • 43.1 g
  • 14%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 63.2 g
  • 97%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 40.7 g
  • 81%
  • Sodium
  • 1049 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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