Beth's Brisket
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 855
- Total Fat
- 59
- Saturated Fat
- 24
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 26
- Protein
- 49
- Cholesterol
- 249
- Sodium
- 634
- Total: 5 hr 30 min (includes resting time)
- Active: 10 min
Ingredients
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
Directions
- 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.