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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Slow Oven-baked Brisket with Potatoes and Carrots Recipe

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This recipe for Slow Oven-baked Brisket with Potatoes and Carrots is from Sciera Share Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2.5 to 4 pound brisket, trimmed
1 envelope onion soup mix
1 beer
1 cup water
1 package of baby carrots
3-4 potatoes peeled and quartered
1 sweet onion, sliced
Directions:
Directions:
Preheat oven to 300.

Place brisket in a baking pan. Put potatoes, carrots and most of onion slices in pan around the brisket. Place the remaining onion slices on top of brisket. Stir onion soup mix with water and pour over brisket and vegetables. Pour beer over and around brisket and vegetables.

Cover tightly with aluminum foil and bake for 3.5 to 5 hours, depending on size of brisket,

Remove foil and continue baking for 25 to 30 minutes,

Remove from oven and let brisket sit for 25 to 30 minutes before slicing.

Serve the brisket with the liquid remaining in the pan.
Preparation Time:
Preparation Time:
15 mins prep, 4-6 hours in oven
Personal Notes:
Personal Notes:
Very flexible recipe--can add ketchup, barbecue or other sauce and a little brown sugar to the onion soup if you prefer barbecued brisket.

Makes good leftovers or sandwiches. Or you can cut up/shred leftover meat and mix with barbecue sauce for "pulled brisket" on a hard roll.

 

 

 

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