Ingredients Jump to Instructions ↓

  1. 1 fresh beef brisket (4 pounds)

  2. 1-1/2 teaspoons kosher salt

  3. 1-1/2 teaspoons coarsely ground pepper

  4. 2 tablespoons olive oil

  5. 3 medium onions, halved and sliced, divided

  6. 3 celery ribs, chopped

  7. 1 cup chili sauce

  8. 1/4 cup packed brown sugar

  9. 1/4 cup cider vinegar

  10. 1 envelope onion soup mix

Instructions Jump to Ingredients ↑

  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 on low heat for 8-10 minutes or until caramelized. 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. 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 and serve with meat. Yield: 10 servings.


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