Loading Video...

Beth's Brisket

Save Recipe
  • Level: Easy
  • Total: 5 hr 30 min (includes resting time)
  • Active: 10 min
  • Yield: 12 servings
Share This Recipe


One 6- to 8-pound beef brisket, trimmed

One 10-ounce box mushrooms, sliced

5 large carrots, peeled and sliced

2 stalks celery, sliced 

2 onions, sliced

1 cup ketchup

1 cup packed brown sugar

1/4 cup low-sodium soy sauce

1/4 cup apple cider vinegar

1/4 cup Worcestershire sauce


  1. Preheat the oven to 300 degrees F.
  2. 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.
  3. 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.
  4. 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.