Barbecued Brisket Of Beef

Oxmoor House
8 to 10 servings


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1 (3-pound) beef brisket
1 teaspoon salt
1/2 teaspoon pepper
Hot sauce to taste (optional)
2 cups water
3 medium onions, chopped
1 tablespoon shortening, melted
1/2 cup catsup
1/2 cup tomato soup
1 tablespoon lemon juice
1 tablespoon firmly packed brown sugar


Brown brisket on both sides in a large Dutch oven, browning fat side first. Add salt, pepper, hot sauce, if desired, and water. Cover and simmer 1 hour. Do not drain.

Sauté chopped onion in shortening in a large skillet until tender. Stir in catsup, tomato soup, lemon juice, and brown sugar, mixing well.

Pour mixture over brisket in Dutch oven. Cover and simmer an additional 1 hour and 15 minutes or until meat is very tender, stirring occasionally.

Transfer brisket to a warm platter; cut diagonally across the grain into thin slices. Serve with sauce remaining in Dutch oven.

Created date

February 2010