Braised Brisket
- Ready In:
- 4hrs 15mins
- Ingredients:
- 5
- Serves:
-
8-10
ingredients
- 1 (6 lb) black angus beef brisket (first cut, approx.)
- 8 ounces beer
- 8 ounces ketchup
- 4 ounces red wine or 4 ounces other flavored vinegar
- 1 envelope onion soup mix
directions
- Sprinkle beef with fresh ground pepper, pressing in.
- Sear beef in large dutch oven on stove top.
- Mix other ingredients together in bowl.
- Quantities are not crucial.
- Pour half onion soup over top of seared beef.
- Turn beef and coat other side with soup mix.
- Pour sauce over top, cover dutch oven, and roast at 400 degrees for 30 minutes.
- Turn oven down to 250 degrees and roast for an additional 3-1/2 hours.
- Remove beef from pan and allow to cool slightly.
- Slice thinly and across the grain.
- Degrease sauce and serve with roasted or mashed potatoes.
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Reviews
-
This was very good. I made some changes and I would make further changes next time. I thinly sliced garlic and inserted into thin incisions into both sides of the meat. After browning both sides I put the brisket onto a bed of sliced onions. I followed the recipe as directed, but raised the temp up to 350 and the meat still took about a total of 3 & 1/2 hrs for a 6lb brisket. Next time, I would double the beer, ketchup, and red wine.
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Simply AMAZING! I followed the recipe to a "t" (used red wine). I didn't have a dutch oven large enough to sear a 5# brisket so I used my largest skillet for searing then deglazed the pan with wine. Then I used a 13x9 baking dish for baking. I covered the baking dish very tightly with heavy foil. Worked perfectly. The gravy was incredible. The baking time was spot on. I served with roasted root vegetables and recipe#175034. Deb1, thanks a bunch!
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Yum! I had about 8 something lbs. so I cut it in half and doubled the gravy ingredients. I didn't sear the meat. I am too lazy for that! For the vinegar, I used cider and balsamic together because I didn't have enough cider vinegar alone. I trimmed the fat and sliced the meat and skimmed the fat from the gravy. It is in the oven now reheating. Thank you for a really nice brisket!
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RECIPE SUBMITTED BY
I like to cook in my spare time, but with two children and a job, finding time is tough! I also love kitchen gadgets, and read cookbooks for fun. I don't have a favorite -- I like them all!