Easy Brisket for Holidays or Anyday! |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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This has been in my family for many years. I usually double the hot sauce because I like a bit of bite. It always turns out incredible and makes delicious leftovers. In fact I often use the leftovers for Shepherd's pie. Freezes well too. It will work in the slow cooker to perfection. An all-round winner. Enjoy! Ingredients:
4 lbs beef brisket |
6 onions, sliced |
4 garlic cloves, finely chopped |
1 tablespoon vegetable oil |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon paprika |
2 cups beef stock |
2 cups ketchup |
2/3 cup red wine vinegar |
3 tablespoons brown sugar |
2 tablespoons worcestershire sauce |
2 tablespoons soya sauce |
1/2 teaspoon mustard |
1/2 teaspoon hot sauce |
Directions:
1. Mix salt, pepper and paprika together and rub on brisket, putting more on fat side. Spread sliced onions on bottom of roasting pan and toss with garlic and oil. Put brisket on top of mixture, fat side up. Let marinate over night or continue on to sauce.
2. Sauce: Mix beef stock and ketchup together then stir in the rest of the ingredients. Pour over and around brisket in the roasting pan. Cover and bake at 325 degrees for about 5 hours, turning the brisket over 1/2 way through cooking. You know it is done when the center of the roast takes a gentle knife slice very easily.
3. Remove from oven and let sit for 10-15 minutes covered. Remove to a cutting board. When slicing, go against the grain of the meat so that the meat does not shred. Ladle sauce with onions over slices of brisket. Enjoy!
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