Best Old Fashioned Beef Brisket Recipes

OLD FASHIONED BEEF BRISKET

Old Fashioned Beef Brisket image

My mother worked with a Jewish woman named Helen many years ago. They became friendly, and Helen shared her mother's recipe for beef brisket that was made for the Jewish Holidays. It was the tastiest meat my family had ever eaten! My photos

Provided by Carol Perricone

Categories Beef

Time 2h15m

Number Of Ingredients 5

Ingredients

2 1/2 lb first cut brisket
1 large sweet onion, minced
1 pkg lipton recipe secrets onion soup mix
2 c water, separated
1 c ketchup

Steps:

1. In 5-quart Dutch oven, or heavy saucepan, spread onions on the bottom of pan.
2. Place brisket on top of onions.
3. Sprinkle with contents of Lipton onion soup mix, and pour 1 cup of water over that.
4. Cover and cook brisket on stovetop over low heat for 1 hour. Remove brisket to a cutting board and cut against the grain into l/4 inch thick slices; return to Dutch oven.
5. Pour ketchup and remaining 1 cup of water over brisket; return to stove, cover and cook over low heat for another hour. Remove to platter, and serve with rice or potatoes.

OLD-FASHIONED BEEF BRISKET

Old-Fashioned Beef Brisket image

Tender slices of beef smothered in onions in a sweet tomato sauce give this entrée an old-fashioned feel. It is simple to prepare and delicious comfort food.

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 fresh beef brisket (4 pounds)
2 tablespoons canola oil
2 large sweet onions, sliced
2 cups ketchup
2 cups water
1/2 cup dry red wine or beef broth

Steps:

In an oven-proof Dutch oven, brown meat in oil on all sides; drain. Top with onions. Combine the ketchup, water and wine; pour over meat and onions. , Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender. Let stand for 5 minutes. Thinly slice brisket across the grain. Thicken sauce if desired; serve with beef.Freeze option: Place individual portions of sliced brisket in freezer containers; top with cooking sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 277 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 562mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges