Brisket

Recipe courtesy Irene Wolpin

Show: Calling All CooksEpisode: Holiday Show 1

Rated: 5 stars out of 5Rate itRead users' reviews (28)

RECIPE
COMMENTS & REVIEWS(28)

Cook Time:
--
Level:
Easy
Yield:
--

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

4 pounds beef brisket
1 onion, sliced
1/2 cup ketchup
1/2 cup chili sauce
2 tablespoons brown sugar
5 to 6 cloves garlic
1 (12-ounce) can beer

Directions

Season meat with salt and pepper and place in a 9 by 13-inch pan, and cover with onion. Combine ketchup, chili sauce, sugar, garlic and beer and pour over meat. Cover with foil and bake at 300 degrees for 4 hours. Remove foil and bake uncovered for 35 to 40 minutes. Remove meat from pan. To make gravy, with an immersion blender or a blender blend all liquid from the pan. Cook and stir until thick. Cool meat and slice cross-grain. Lay in baking dish and reheat. Serve with gravy.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Mexican Beef Brisket

Similar Recipes

Recipes Like This

All About…

Beef

Recipe Collections

Showing 1-10 of 35

View all 35 Meat Collections

Comments & Reviews

recipe Brisket
null null, null 03-10-2010
Flag

Best Brisket Ever
Rated: 5 stars out of 5

I have been making this since the recipe first aired on Calling All Cooks and everyone loves it. I am now considering... adapting it to a pork picnic shoulder since it is now on sale in my area for $0.99 per lb. I will post my results.Read more
recipe Brisket
Susie san diego, CA 01-19-2010
Flag

Excellent!!!
Rated: 5 stars out of 5

I have been making this brisket recipe for years. It is absolutely wonderful. I always make the brisket the day before.... Halfway through the cooking time I add about a pound of sliced carrots. I let the sauce sit overnight in the refrid and all the fat rises to the top. The next day I trim all the fat from the meat and sauce. I have made this for so many events and holdiays and people just go crazy over it. After I slice the brisket I pour the sauce over the brisket and then reheat the entire dish for about 30 minutes, the meat becomes even more tender. If I have leftovers I make BBQ brisket sandwiches the next day. Read more
recipe Brisket
Phyliss Asheville, NC 12-26-2009
Flag

Delicious and Easy
Rated: 5 stars out of 5

Similar but better than my jewish mother used to make. I browned the brisket on the stove first for extra flavor. Everyone... I shared it with it just mmmmm'd and Aaaaah'd as they ate...Read more
recipe Brisket
Jenn Pikesville, MD 12-17-2009
Flag

serving size
Rated: 5 stars out of 5

What is the serving size for this recipe? I am having about 10 people over for the holidays and would like to know if I need... to double this recipe or if it would already be enough to feed everyone. Read more
recipe Brisket
Heather College Park, MD 12-15-2009
Flag

a winner every time!
Rated: 5 stars out of 5

I've made this 5 times and everyone loves it! it is a fool-proof recipe! so easy and so dee-lish!
recipe Brisket
CHRISTINE Deerfield, IL 09-12-2009
Flag

Pretty good BUT not awesome
Rated: 3 stars out of 5

The method and technique was easy and turned out perfect. I followed the recipe exactly based on reviews but I thought the... chili sauce was a little overpowering. When I reheated the sauce, I added a Tbsp of Worcestershire sauce and a couple Tbsp of steak sauce to cover up the chili sauce. I will skip chili sauce next time and include a little worcestershire. Read more