Double-Onion Beef Brisket |
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| Servings | Preparation Time | Cooking Time | Temperature | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | |||||||||||
| 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, divided | 3 celery ribs, chopped |
| 1 cup chili sauce | 1/4 cup packed brown sugar | 1/4 cup cider vinegar |
| 1 envelope onion soup mix | ||
| 1 | Cut brisket in half; sprinkle all sides with salt and pepper. In a large skillet, brown the brisket in oil; remove and set aside. In the same skillet, cook and stir onions on low heat for 8-10 minutes or until caramelized. |
| 2 | Place half of onions in a 5-qt slow cooker; top with celery and brisket. Combine the chili sauce, brown sugar, vinegar and soup mix. Pour over the brisket; top with remaining onions. |
| 3 | Cover and cook on low for 6-7 hours or until the meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices and serve with meat. |