- Yield : 12 servings
- Cook Time : 10m
- Ready In : 30m
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- One 6- to 8-pound beef brisket, trimmed
- One 10-ounce box mushrooms, sliced
- 5 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 onions, sliced
- 1 cup ketchup
- 1 cup packed brown sugar
- 1/4 cup low-sodium soy sauce
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
Preheat the oven to 300 degrees F.
Put the brisket in a roasting pan and scatter the mushrooms, carrots, celery and onions on top. Whisk together the ketchup, brown sugar, soy sauce, vinegar, Worcestershire and 2 cups water in a bowl and pour it over the top. Cover the pan with foil and cook for about 5 hours.
Transfer the brisket to a plate, cover it with foil and let it rest for 20 minutes. Transfer the vegetables to a plate and cover with foil to keep warm. Skim most of the fat from the liquid and strain.
To serve, slice the brisket and put it on a platter with the vegetables. Pour over the sauce and serve with extra sauce on the side.