Barbecued Brisket Of Beef

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. 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.
  2. Sauté chopped onion in shortening in a large skillet until tender. Stir in catsup, tomato soup, lemon juice, and brown sugar, mixing well.
  3. 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.
  4. Transfer brisket to a warm platter; cut diagonally across the grain into thin slices. Serve with sauce remaining in Dutch oven.
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