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Mom’s Beef Brisket

Yield

Dinner for 6

Preparation Time

20 Minutes, then crockpot for the day

Introduction

I remember being a kid and, while cleaning up the table from a particular dinner, we would eat this beef. It would fall apart very easily, it was stringy, and we dipped it in ketchup. I loved it, even cold, but couldn’t remember for years what that was. One day, I’m at my sister’s house for a holiday dinner, and she made “Mom’s beef brisket”. I had no idea what it was, but of course it turns out, this was the beef I remembered. She gave me her recipe. Thank you, Linda!

This is basically it. In my directions, I cut this up into chunks so it’s easier to move around in the crockpot, then easier to serve to a plate, too. I use Wegman’s chili sauce because I used Heinz, then found Giant’s brand was good, too, but Wegman’s has a richer flavor somehow.

Special Tools

Full-size crockpot

Ingredients

1 Beef Brisket, about 5 pounds

4 Large Sweet Onions (or more)

4 Jars Wegman’s Chili Sauce

Directions

  1. Place one jar of chili sauce into the bottom of the crockpot.
  2. Cut up the brisket into 10 to 12 chunks, and place in crockpot.
  3. Peel, then slice onions into rings (or however you like) and spread around on top.
  4. Poor all the remaining chili sauce on top. Fill one of the empty bottles half full with water, put the lid back on and shake, then pour that into the next bottle and do the same…until you have gotten all the chili sauce out of all the jars, and pour this on top of everything in the crockpot.
  5. Set crockpot on high for 4 hours and then 2 more on low.

    Or set the crockpot on low for 10 hours while you go to work.

    An hour or two into cooking, move everything around in the crockpot so the onion can get down into the sauce, too. Do not be concerned if everything isn’t covered the whole time. I have gone to work and never shuffled it around, also, and it’s been fine. What I really love to do is buy the brisket, 4 onions and 4 jars of sauce. Then cut the brisket up into 4 plastic bags and freeze. Then make it once a week for one or two people, using one of those “baby” crockpots.

    Serve with mashed potatoes.




    This image only shows the first onion on top. You’ll have lots more.




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