"Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve." — PMARRIE
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1 (3 pound)
beef brisket, trimmed of fat
onion, thinly sliced
salt and pepper to taste
1 (12 fluid ounce) can
1 (12 ounce) bottle
tomato-based chili sauce
packed brown sugar
SO EASY, TENDER and great flavor. A new family favorite. I followed recipe but instead of sliced onions, I added one packet of Lipton's Onion Soup mix instead. NOTE: I had a 7 1/2 lb brisket, so I cut in half and put each half in a separate aluminum pan (for easy cleanup), then I mixed 2 separate batches. The first I cooked in the oven as stated, the other in a slow cooker. The oven MAKES all the difference!! The oven-cooked brisket flaked easily and absorbed all the flavor>>YUM, the slow cooker brisket had great flavor, but texture-wise was that tough-hard-to chew texture..we will stick with the oven as the recipe states..A KEEPER! Thanks! I served w/mashed potatoes, gravy & peas. Everyone from 3 yr old up to teenagers and Papa-LOVED it! Thanks!
I agree with other reviewers that this recipe was a bit too sweet; I am going to reduce the brown sugar next time and also cook at a lower temperature, as it also came out dry. But despite this, it was still quite good! It tasted even better the next day.
I've been making brisket this way for as long as I can remember. I use a half cup of the brown sugar. It doesn't need anymore than that and add a little granulated garlic. It's easy to get everyone to the table when this is being served. It can also be made in the crock pot.
Superb! I finally have a brisket recipe that produces a tender meat. Before this I could never understand why people enjoyed brisket. I used Heinekin beer, Heinz chili sauce and dark brown sugar. Followed the directions to the letter- loved the smell in the house all afternoon. Hubby even liked this and is not generally fond of brisket/pot roast meals.I served this with the roasted red potatoes on this site and the orange glazed carrots also on this site.
I have made this brisket a half dozen times by now and it only gets better! Because we have a big family, I usually use a larger brisket and adjust the other ingredients accordingly, but it always comes out perfectly! You always want to put it in a large piece of foil or cover it tightly with foil. It isn't nearly as tender if you use a pan with a lid.
Living in Texas, you have GOT to know how to cook a brisket! Until now, I could never get it right, always too tough to eat. This is a GREAT recipe that solved my problem with tough brisket! My mistake the first time was not to trim off the fat from my brisket....it made the sauce pretty much inedible but the meat was still wonderful! The second go round I did not repeat my mistake, and WOW! Tender meat, great tasting sauce, easy to make, and good enough to serve to any native Texan! Thanks for the recipe, I will make again and again (and impress all my Texas friends)!
This recipe definitely lives up to its name - the preparation was almost to easy! The chili sauce gives a wonderful flavor and the beer tenderizes the meat to perfection. I prepared this meal in the morning and let it marinade throughout the day. I will be making this again! Thanks, PMARRIE for the recipe.
Following previous reviews about the recipe being too sweet, I marinated the meat over night in a mixture of 1/3 cup water, 1/3 cup oil, 2 teaspoons of salt and 6 cloves of garlic.
* Percent Daily Values are based on a 2,000 calorie diet.
Simply the Easiest Beef Brisket
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 279
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