Herbed Onion Beef Brisket

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Ingredients
Total Recipe Time:  4-1/4 to 6-1/4 hours
Makes 6 to 8 servings.


1 beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
1 cup ketchup
2 tablespoons all-purpose flour
3 cups chopped onions
1/4 cup plus 2 tablespoons packed brown sugar
1/4 cup distilled white vinegar
2 teaspoons dried basil leaves
1 teaspoon garlic salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
Instructions
1.Combine ketchup and flour in medium bowl; whisk until well blended.  Add onions, brown sugar, vinegar, basil, garlic salt, thyme and pepper; mix well. Place brisket, fat-side up in 3-1/2 to 5-1/2-quart slow cooker. Pour ketchup mixture over brisket. Cover and cook on HIGH 4 hours for sliceable brisket; 6 hours for shredded brisket. Serve with sauce.


Cook's Tip:  This recipe can be made in a 6-quart electric pressure cooker. Place beef Brisket and onions in pressure cooker; add 1/2 cup water. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes on pressure cooker timer. Meanwhile, to make sauce combine ketchup, flour, brown sugar, vinegar, basil, garlic salt, thyme and pepper in medium saucepan. Simmer 10 minutes. Use quick-release feature to release pressure; carefully remove lid. Serve brisket with sauce. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to manufacturer's instructions.)

Nutritional Information
Nutrition information per serving, 6 servings: 302 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 83 mg cholesterol; 1080 mg sodium; 34 g carbohydrate; 1.6 g fiber; 29 g protein; 7.7 mg niacin; 0.4 mg vitamin B6; 2.1 mcg vitamin B12; 3.1 mg iron; 30.4 mcg selenium; 7.0 mg zinc; 113.1 mg choline.


This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.


Nutrition information per serving, 8 servings: 268 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 83 mg cholesterol; 822 mg sodium; 25 g carbohydrate; 1.2 g fiber; 29 g protein; 4.3 mg niacin; 0.4 mg vitamin B6; 2.1 mcg vitamin B12; 2.9 mg iron; 30 mcg selenium; 6.9 mg zinc; 111.7 mg choline.


This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.
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