No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (501g) Recipe makes 6 servings
Calories 1276
Calories from Fat 905		(70%)
Amount Per Serving		%DV
	Total Fat 100.6g	154%
	Saturated Fat 40.5g	202%
	Monounsaturated Fat 44.5g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.0g
Cholesterol 276mg		92%
Sodium 1106mg		46%
Potassium 1290mg		36%
Total Carbohydrate 20.4g		6%
	Dietary Fiber 4.1g	16%
	Sugars 10.9g
Protein 66.2g		132%
detailed view... how is this calculated?

Brisket of Beef for Feasts

Recipe #207569 | 3¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Oolala
Jan 25, 2007

It is from one of my cookbooks in the "For Feasts" section so hence the name. This has garlic, onions, chili sauce, beef broth, Worcestershire and brown sugar. Seems like a very versatile recipe. You can add red potatoes, cut carrots, parsnips or turnips into juices during last hour of cooking if you desire.

SERVES 6 (change servings and units)

Ingredients

1 (5 lb) beef brisket
4 garlic cloves, minced
1/2 teaspoon black pepper, freshly ground
2 large onions, cut into 1/4-inch slices, separated into rings
1 (12 ounce) bottle chili sauce
1/2 cup beef broth or beer or water
2 tablespoons worcestershire sauce
1 tablespoon brown sugar, packed

Directions

1
Preheat oven to 350°F Place meat, fat side up in a roasting pan. Spread garlic evenly over meat. Sprinkle with pepper. Arrange onions over brisket.
2
Combine chili sauce, broth, Worcestershire sauce and sugar; pour over brisket and onions.
3
Cover with heavy duty foil or lid to the roasting pan.
4
Roast 2 hours and then turn meat over; stir onions into sauce and spoon over brisket.
5
Cover again and roast another 1-2 hours until fork-tender. If you want to add potatoes or carrots as mentioned in the description, do so in the last hour of cooking.
6
Transfer meat to a cutting board and tent with foil. Let meat rest for 10 minutes.
7
Slice on the diagonal, against the grain of the meat, and place into the sauce.