My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

No current photos.

Share Your Photos!

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (391g)

Recipe makes 6 servings

The following items or measurements are not included below:

1/2 teaspoon pepper

Calories 987
Calories from Fat 722 (73%)
Amount Per Serving %DV
Total Fat 80.3g 123%
Saturated Fat 32.3g 161%
Monounsaturated Fat 35.6g
Polyunsaturated Fat 2.9g
Trans Fat 0.0g
Cholesterol 220mg 73%
Sodium 584mg 24%
Potassium 870mg 24%
Total Carbohydrate 10.5g 3%
Dietary Fiber 1.1g 4%
Sugars 3.2g
Protein 52.0g 104%

detailed view...

how is this calculated?

Braised Brisket With Onions & Garlic

Recipe #69349 | 3½ hours | 30 min prep | add private note
(3) RATE IT NOW Print Recipe

By: Old Magic1 Barfield
Aug 21, 2003

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Pre-heat oven to 350 degrees F.
  2. 2
    Place beef brisket, fat side up, in large roasting pan.
  3. 3
    Sprinkle brisket evenly with salt, pepper and garlic; top with onions.
  4. 4
    Roast in oven 1 hour or until onions are lightly browned.
  5. 5
    Add 1 cup hot water.
  6. 6
    Carefully cover pan tightly with aluminum foil.
  7. 7
    Reduce oven to 325F and continue cooking 2 hours or until brisket is tender.
  8. 8
    To make gravy, skim fat from pan juices.
  9. 9
    Add cornstarch mixture to pan juices.
  10. 10
    Cook over medium heat until gravy boils and thickens, stirring constantly.
  11. 11
    Carve brisket across the grain into thin slices; serve with onions and gravy.
  12. 12
    Makes 6 to 8 servings.

Questions about this recipe?

Spot an error in this recipe?

is this recipe not exactly what you are looking for?

Try other Braised Brisket With Onions & Garlic recipes

Ask the community

Browse similar recipes by category

Featured Reviews for This Recipe

From: Jezski

On Oct 9, 2008

5 stars is not nearly enough! This is a super recipe. I made it just as written, darkening the gravy a little bit. Very moist and tender. And the next day, cold sandwiches are also 5 star. Incidently, if your guests are a little late, the finished meat will hold at 170 for an hour with little loss in texture or flavor. Thanks Old Magic for posting. Janet Edited: I forgot to add the 5 stars. Sorry, because this recipe certainly deserves them.

0 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: Angie2B

    On Jan 26, 2008

    This was REALLY good. Kinda like a poor-man's primerib. My husband and I ate so much our tummies hurt. We had it with baked potatoes and a tomato salad. I only used one onion and did not add the cup of hot water after the first hour.

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
    • reviewer icon

    From: LaLa Lola

    On Apr 25, 2005

    I wanted a brisket recipe that wasn't "bar-b-cue-y" and this really fit the bill! Easy, delicious, and very tender. Lots of onions really makes this extra tasty. I added at the end was a little Kitchen Bouquet to darken the gravy. Served with noodles, but mashed potatoes or rice would be just as good. Thanks for sharing!

    2 people found this review helpful

  • Was this review helpful to you? YES | NO
    • Read all 3 reviews

    Recipezaar Home | E-mail this Page

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2008 Scripps Networks, Inc. All rights reserved