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Brisket for a Bunch

This makes tender slices of beef in a delicious jus. To make it easy to cut very thin slices, chill the brisket before slicing and reheat in the juices. —Dawn Fagerstrom, Warren, Minnesota
  • Total Time
    Prep: 20 min. Cook: 7 hours
  • Makes
    12 servings

Ingredients

  • 1 fresh beef brisket (2-1/2 pounds), cut in half
  • 1 tablespoon canola oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 3/4 cup beef broth
  • 1/2 cup tomato sauce
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tablespoons onion soup mix
  • 1 tablespoon cider vinegar
  • 12 garlic bread slices or split hamburger buns

Directions

  • In a large skillet, brown brisket in oil on both sides; transfer to a 3-qt. slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add the broth, tomato sauce and water; stir to loosen the browned bits from pan. Add the sugar, soup mix and vinegar; bring to a boil. Pour over brisket.
  • Cover and cook on low until meat is tender, 7-8 hours. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve with buns or bread and cooking juices.
Nutrition Facts
1 sandwich: 279 calories, 7g fat (2g saturated fat), 40mg cholesterol, 458mg sodium, 28g carbohydrate (8g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

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Reviews

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Average Rating:
  • JessT2003
    Jan 26, 2011

    No comment left

  • katlaydee3
    Apr 19, 2010

    Very good recipe. Make sure to save the cooking juicies to store the leftover meat in or it will really dry out fast.

  • donrymple
    Mar 29, 2009

    This is a 5 star recipe. Didn't have time to slow cook the meat so I used the pressure cooker and cooked it for 40 minutes. Great flavor.

  • unicornpc
    Aug 3, 2008

    Very Good!