Recipe courtesy of Ree Drummond
Episode: Oh, Baby
Total:
5 hr 30 min
Active:
10 min
Yield:
12 servings
Level:
Easy
Total:
5 hr 30 min
Active:
10 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 300 degrees F.

Put the brisket in a roasting pan and scatter the mushrooms, carrots, celery and onions on top. Whisk together the ketchup, brown sugar, soy sauce, vinegar, Worcestershire and 2 cups water in a bowl and pour it over the top. Cover the pan with foil and cook for about 5 hours.

Transfer the brisket to a plate, cover it with foil and let it rest for 20 minutes. Transfer the vegetables to a plate and cover with foil to keep warm. Skim most of the fat from the liquid and strain.

To serve, slice the brisket and put it on a platter with the vegetables. Pour over the sauce and serve with extra sauce on the side.

Categories:

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Braised Beef Brisket

Recipe courtesy of Ree Drummond

Jewish Brisket Sandwich with Smoked Mozzarella and Red Cabbage Slaw

Recipe courtesy of Jeff Mauro

La Beth's Vanilla Cornbread

Recipe courtesy of Patricia Rain

Mary Beth's Sauerkraut Balls

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.