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Recipe: 4-hour brisket

From The Lunch Belle's Thanksgiving table, 2010There's something so nostalgic and comforting about slow-cooked brisket.  While I love my beef drizzled with gravy and served with a couple of savory side dishes, I actually enjoy making brisket tacos - a day or two later - even more! 

So don't let the "4-hour" text scare you away, because this recipe is easy enough for even the most novice cook.

*I found the original recipe, courtesy of Irene Wolpin, on Food Network's website in 2007.  I have tweaked it to my liking



  • 4 pounds beef brisket
  • 1 sweet onion, sliced
  • 1/2 cup ketchup
  • 1/2 cup chili sauce (I recommend using Heinz Chili Sauce - if you cannot find this in your local supermarket, please view these ingredients and find the closest match)
  • 2 tablespoons brown sugar
  • 6 cloves garlic, halved
  • 1 (12 ounce) can full-bodied beer, not light/lo-cal

Season meat liberally with sea salt and coarsely-ground black pepper.  Place in to a 9x13" pan.  Using a fork or kitchen prongs, gently prick surface of the meat - this will allow for flavor to penetrate deep inside of the brisket.  Cover meat with sliced onion.

In a separate bowl, combine ketchup, chili sauce, brown sugar, halved garlic cloves, and beer.  Stir to blend, then pour over meat.

Cover pan with foil and bake at 300 degrees for 4-hours.  When finished, remove meat from pan immediately - place in another shallow pan, away from heat.  Allow it to cool to room temperature.

Pour pan juices in to a mixing bowl and, using an immersion blender or blender, blend ingredients until they form a thick gravy. 

When ready to eat, slice meat cross-grain.  Lay in baking dish to reheat.  Serve with gravy.

Serves 10-12

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