Grandma C’s Mustard-onion Brisket

What You Need

1 package onion soup mix

4-5 tablespoons yellow mustard

1/3 cup red wine vinegar

1 onion, sliced (optional)

3-4 lbs beef brisket (trimmed of most fat)

Instructions

  1. Preheat oven to 350 degrees.

  2. Rinse and dry the brisket. Place it into a roasting pan, fat side down. Place onion slices around brisket.

  3. Rub the mustard all over the brisket. Sprinkle the onion soup mix over the top of the brisket. Pour the red wine vinegar around the brisket.

  4. Cover tightly with aluminum foil.

  5. Roast for 3 hours.

  6. Remove from oven and let rest for 30 minutes.

  7. Remove brisket from pan and slice against the grain.

  8. Place brisket back into the roasting pan with the gravy.

    • This can be done 1-2 days ahead and placed into the refrigerator. When you want to serve it, let it rest at room temperature for 20 minutes and then reheat at 250 degrees for 30 minutes to 1 hour.

    • If eating the same day, place the sliced brisket into the oven at 250 degrees for 30 minutes or until you are ready to serve.

Total Prep Time: 15 minutes

Cook Time: 3-4 hours

Serves: 6-8

Original recipe by Clarann Goldring/Adapted by Beth Goldring

Simple Beer Brisket

What You Need

3/4 cup packed brown sugar

1 (12 ounce) bottle of your favorite steak marinade (I use Lawry’s)

1 (12 ounce) can beer

1 medium onion, thinly sliced

Salt and pepper to taste

3-4 lbs beef brisket (trimmed of most fat)

Instructions

  1. Preheat oven to 350 degrees.

  2. Rinse and dry the brisket. Season brisket with salt and pepper. Place it into a roasting pan, fat side down. Cover brisket with sliced onions.

  3. In a medium bowl, mix together the beer, steak marinade, and brown sugar. Pour the mixture over the brisket.

  4. Cover tightly with aluminum foil.

  5. Roast for 3 hours.

  6. Remove from oven and let rest for 30 minutes.

  7. Remove brisket from pan and slice against the grain.

  8. Place brisket back into the roasting pan with the sauce. 

    • This can be done 1-2 days ahead and placed into the refrigerator. When you want to serve it, let it rest at room temperature for 20 minutes and then reheat at 250 degrees for 30 minutes to 1 hour.

    • If eating the same day, place the sliced brisket into the oven at 250 degrees for 30 minutes or until you are ready to serve.

Total Prep Time: 15 minutes

Cook Time: 3-4 hours

Serves: 6-8

Recipe by Beth Goldring