This is a fabulous sunday dinner that everyone in our family absolutely loves, it's super easy and just right for a Sunday when you need the oven to heat up the house a bit! Enjoy!
3/4 cup dark brown sugar
3/4 cup chili sauce
3/4 cup ketchup
1 envelope dry onion soup mix
12 oz beef broth
3-4 lb breef brisket
15 small red potatoes
1 lb baby carrots
Preheat oven to 325 degrees. Stir together first 5 ingredients. Place brisket, fat side up, in a large roasting pan or Dutch oven; piece several times with a fork. Arrange potatoes and carrots evenly around brisket; then pour sauce mixture evenly over brisket and vegetables.
Bake, covered, for 3 1/2 hours, basting occasionally with sauce. Remove from oven, and let stand in pan, for 20 minutes. Remove brisket from pan and cut into slices (we remove the slab of fat at this point). Return slices to pan with potatoes and carrots. Bake, covered 30 more minutes.
Note: Our BJs usually sells about a 7 lb brisket so we cut it in half and freeze the second half for another sunday dinner. Also - don't use CORNED beef brisket, as I did the first time as I didn't know the difference:) Gigantic difference!!!
3 comments:
That sounds delicious. Glad you and Robin are posting recipes. Looking forward to trying some of them (maybe when everyone is around at Christmas time).
Wow I can not wait to try this. Hopefully we will move to 9 church time in January and this will be wonderful or maybe I should try it during the week.
That sounds fantastic! I'll add it to my lineup very soon...
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