Double-Onion Beef Brisket |
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Prep Time: 35 Minutes Cook Time: 360 Minutes |
Ready In: 395 Minutes Servings: 10 |
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It's the slow cooking of this brisket that makes it so tender. It gets a wonderfully sweet-tangy flavor from chili sauce, cider vinegar and brown sugar.—Elaine Sweet, Dallas, Texas Ingredients:
1 fresh beef brisket (4 pounds) |
1-1/2 teaspoons kosher salt |
1-1/2 teaspoons coarsely ground pepper |
2 tablespoons olive oil |
3 medium onions, halved and sliced |
3 celery ribs, chopped |
1 cup chili sauce |
1/4 cup packed brown sugar |
1/4 cup cider vinegar |
1 envelope onion soup mix |
Directions:
1. Cut brisket in half; sprinkle all sides with salt and pepper. In a large skillet, brown brisket in oil; remove and set aside. In the same skillet, cook and stir onions over low heat for 15-20 minutes or until caramelized.
2. Place half of the onions in a 5-qt. slow cooker; top with celery and brisket. Combine the chili sauce, brown sugar, vinegar and soup mix. Pour over brisket; top with remaining onions.
3. Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices; serve juices with meat. Yield: 10 servings.
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