Recipe courtesy of Ree Drummond
Episode: Oh, Baby
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Total:
5 hr 30 min
(includes resting time)
Active:
10 min
Yield:
12 servings
Level:
Easy
Total:
5 hr 30 min
(includes resting time)
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.

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