Ingredients Jump to Instructions ↓

  1. 1 beef brisket (about 5 pounds) 2 tablespoons canola oil 1 medium onion, sliced Salt and pepper to taste 1 cup water 1 bottle (18 ounces) barbecue sauce

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, brown beef in oil on both sides over medium-high heat; drain. Top with onion, salt and pepper. Add water; cover and bake at 325° for 2-1/2 hours or until tender. Remove beef. Cool for 5 minutes; cover and refrigerate overnight. Discard onion and cooking liquid. Slice meat 1/4 in. thick across the grain; place in a roasting pan. Drizzle with barbecue sauce. Cover and bake at 325° for 30-45 minutes or until heated through. Yield: 16-18 servings. Editor’s Note: Refrigerating the beef overnight makes it possible to slice it very thinly.


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