Author Notes
smells wonderful cooking, tastes like heaven that night but is out of this world the next day —Nikki Runswick Spear
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Ingredients
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6 pounds
brisket
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2
onions sliced
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4
cloves garlic
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1
small bag carrots
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3/4 cup
brown sugar
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1/2 cup
white vinegar
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1/2 cup
ketchup
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1/2 cup
chili sauce
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1 cup
water or wine
Directions
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turn on oven to 325
rub the brisket all over with fresh ground salt and pepper
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heat a heavy skillet , with lid, over medium heat. add oil to lightly cover bottom of pan
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brown brisket on all sides, remove to platter
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add carrots, onions and garlic and stir to soften and stir up the browned bits on bottom of pan
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in a bowl mix water , brown sugar, ketchup and chili sauce
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add brisket back to pan and sauce over brisket,spooning sauce over brisket for several minutes
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cover brisket and put in oven. spoon sauce over brisket every hour, cooking until meat is falling apart. typically takes 4 hours.
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let brisket rest out of pot for a few minutes before you slice.
I serve with quinoa but would work well with roasted or mashed potatoes
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