Beef Brisket

Beef Brisket Recipe

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Karen Feinen


Beef Brisket makes a great one-pot meal. I imagine this recipe would work well in the slow cooker also.


☆☆☆☆☆ 0 votes

5 Min
3 Hr


  • 1 c
    dry red wine or beef broth
  • 1 pkg
    (from a 1.8 oz box) mushroom-onion soup
  • 1
    2 1/2-pound thin-cut beef brisket, trimmed of fat
  • 12 small
    red potatoes (1 1/2 pounds), well-scrubbed
  • 9 medium
    carrots (1 1/2 pounds), cut in 2-inch chunks

How to Make Beef Brisket


  1. Heat oven to 350 degrees F.
  2. Pour wine into a 4-5 quart dutch oven. Stir in soup mix until blended.
  3. Add beef and turn to coat. Cover and bake 2 hours.
  4. Add potatoes and carrots. Cover and bake 1 hour longer until meat and vegetables are tender.
  5. Remove meat to a cutting board. Cover loosely with foil and let stand 10 minutes. Cut in thin slices against the grain. Arrange on serving platter with vegetables. Spoon some gravy over meat. Serve with remaining gravy.

Printable Recipe Card

About Beef Brisket

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Diabetic, Dairy Free, Kosher, Low Carb
Other Tag: Quick & Easy

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