classic dishes

Brisket Recipes from our Readers

We asked; you sent. Here are some recipes for brisket sent to us by our readers.

Recipe from Judith Whitehead

1   (4-pound) brisket
1    packet dry onion soup mix
1    bottle chili sauce
1    cup water
1    large onion, diced
       Garlic powder
       Coarsely ground black pepper

Place brisket in slow cooker. Sprinkle soup mix on meat and spread chili sauce over top. Season with garlic powder and black pepper.
Place diced onions over meat and add water.
Cook 4 hours or until meat is tender. Rest 10 minutes before slicing.

Recipe from Melvin Singer

1   (3- to 5-pound) brisket
4    celery stalks, chopped
2    onions, sliced
1    cup chili sauce
2    teaspoons salt
1/4 teaspoon coarsely ground black pepper
1    (12-ounce) can beer

Preheat oven to 325F.
Place brisket in roasting pan. Add celery, onion, chili sauce, salt and pepper. Roast uncovered 1 to 1 1/2 hours, basting frequently.
Cover and roast brisket 3 to 3 ½ hours, adding beer in final hour of cooking.

Recipe from Frances Hatheway

1   (3- to 5-pound) brisket
       Garlic powder
1/2 cup bottled Italian dressing
1    package dry onion soup mix
1    (10-ounce) can brown gravy
1     small can sliced mushrooms, undrained

Preheat oven to 300F.
Trim any excess fat on brisket and season with garlic powder.
Place brisket on heavy duty foil and place on a rimmed baking sheet or glass dish.
Mix remaining ingredients and pour mixture over brisket. Pull foil over brisket and cover loosely, creating a tent.
Bake 1 hour per pound.
Remove meat to cutting board and cool. Thinly slice and place back in baking dish without foil. Pour juices over meat. Serve or refrigerate. To reheat, place dish in 350F oven 30 to 45 minutes.

Recipe from Gaye Nyquist

1 (3- to 5-pound) brisket
1 bottle Italian dressing

Place brisket in roasting pan, fat-side up. Pour dressing over meat.
Cover and cook at 250F to 300F for 7 to 8 hours.

Recipe from Bill Lowen

          Canola oil
1       (4- to 5-pound) brisket, trimmed
1       large onion, diced
16    ounces tomato sauce
          Kosher salt

Place a large pot over high heat with canola oil. Add brisket and brown on all sides. Reduce heat to low.
Remove brisket and pour half the tomato sauce into the pot. Add brisket back to pan and cover with onions and remaining sauce.
Cover and simmer for 3 hours, or until tender. Salt to taste and serve.

Recipe from Steve Murphy

    Vegetable or canola oil
3 to 4   onions, halved or quartered
1   brisket
   Salt
   Pepper
   Paprika
9   to 10 garlic cloves
5   to 6 medium potatoes, quartered

In a dutch oven heat the oil over medium to medium-high heat. Brown the onions and remove them from the pan.
Place the brisket in the pan and brown on all sides. Return onions to pan and season to taste with salt, pepper, and paprika. Put garlic in pan and cover.
Reduce heat and simmer, turning brisket occasionally, for 3-4 hours. Place potatoes in pan during the last 20-30 minutes of cooking.
Remove brisket and slice across the grain. Thicken gravy in pan with flour, if desired.