This delicious brisket recipe is a hearty and comforting dish that’s perfect for a cozy family dinner or a special occasion. With tender beef, rich vegetables, and a sweet and tangy sauce, this easy recipe uses common ingredients you likely already have in your pantry. The long, slow roast ensures melt-in-your-mouth results every time!
Recipe 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
How To Make Beth’s Brisket Recipe?
- Preheat the Oven: Preheat your oven to 300°F / 150°C.
- Prepare the Brisket: Place the brisket in a large roasting pan. Scatter the mushrooms, carrots, celery, and onions over the brisket.
- Make the Sauce: In a bowl, whisk together ketchup, brown sugar, soy sauce, vinegar, Worcestershire sauce, and water until smooth.
- Pour and Cover: Pour the sauce over the brisket and vegetables, then cover the pan tightly with foil.
- Cook the Brisket: Roast in the preheated oven for about 5 hours, until the brisket is tender.
- Rest the Brisket: Transfer the brisket to a plate, cover with foil, and let it rest for 20 minutes. Move the vegetables to a separate plate and cover to keep warm.
- Prepare the Sauce: Skim most of the fat from the remaining liquid in the roasting pan. Strain the sauce to remove solids.
- Serve: Slice the brisket against the grain and arrange it on a platter with the vegetables. Pour the sauce over everything, and serve extra sauce on the side.
Recipe Tips:
- Trim the Brisket Properly: Leave a thin layer of fat (about 1/4 inch) on the brisket to keep it moist during cooking, but remove any thick or hard fat for a better texture.
- Use a Heavy-Duty Roasting Pan: A sturdy pan helps distribute heat evenly and keeps the brisket from cooking unevenly. Make sure it has deep sides to hold all the juices and sauce.
- Seal Tightly with Foil: When covering the pan with foil, make sure it’s tightly sealed. This traps the steam and ensures the brisket becomes tender and flavorful.
- Let the Brisket Rest: After cooking, allow the brisket to rest under foil for at least 20 minutes. This step helps the juices redistribute, making the meat juicy and easier to slice.
- Slice Against the Grain: Look at the direction of the meat fibers and cut across them, not along them. Slicing against the grain gives you tender slices instead of chewy ones.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover brisket cool to room temperature first. Then, store it in an airtight container in the refrigerator for up to 4 days.
- Freeze: Once the brisket has cooled, wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, transfer it to the refrigerator overnight before reheating.
- Reheat: Warm sliced brisket in a skillet over medium heat with a little bit of its sauce or broth. Stir occasionally until it is thoroughly heated and tender.
Nutrition Facts
- Calories:855
- Total Fat:59 g
- Saturated Fat:24 g
- Carbohydrates:31 g
- Dietary Fiber:2 g
- Sugar:26 g
- Protein:49 g
- Cholesterol:249 mg
- Sodium:634 mg
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Beth’s Brisket Recipe
Description
This delicious brisket recipe is a hearty and comforting dish that’s perfect for a cozy family dinner or a special occasion. With tender beef, rich vegetables, and a sweet and tangy sauce, this easy recipe uses common ingredients you likely already have in your pantry. The long, slow roast ensures melt-in-your-mouth results every time!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 300°F / 150°C.
- Prepare the Brisket: Place the brisket in a large roasting pan. Scatter the mushrooms, carrots, celery, and onions over the brisket.
- Make the Sauce: In a bowl, whisk together ketchup, brown sugar, soy sauce, vinegar, Worcestershire sauce, and water until smooth.
- Pour and Cover: Pour the sauce over the brisket and vegetables, then cover the pan tightly with foil.
- Cook the Brisket: Roast in the preheated oven for about 5 hours, until the brisket is tender.
- Rest the Brisket: Transfer the brisket to a plate, cover with foil, and let it rest for 20 minutes. Move the vegetables to a separate plate and cover to keep warm.
- Prepare the Sauce: Skim most of the fat from the remaining liquid in the roasting pan. Strain the sauce to remove solids.
- Serve: Slice the brisket against the grain and arrange it on a platter with the vegetables. Pour the sauce over everything, and serve extra sauce on the side.
Notes
- Trim the Brisket Properly: Leave a thin layer of fat (about 1/4 inch) on the brisket to keep it moist during cooking, but remove any thick or hard fat for a better texture.
Use a Heavy-Duty Roasting Pan: A sturdy pan helps distribute heat evenly and keeps the brisket from cooking unevenly. Make sure it has deep sides to hold all the juices and sauce.
Seal Tightly with Foil: When covering the pan with foil, make sure it’s tightly sealed. This traps the steam and ensures the brisket becomes tender and flavorful.
Let the Brisket Rest: After cooking, allow the brisket to rest under foil for at least 20 minutes. This step helps the juices redistribute, making the meat juicy and easier to slice.
Slice Against the Grain: Look at the direction of the meat fibers and cut across them, not along them. Slicing against the grain gives you tender slices instead of chewy ones.
Beth’s Brisket Recipe