Whether feeding a crowd or making ahead and freezing for a variety of future meals, beef brisket is Rhonda Schuldt’s mother’s go-to meat. She shares two of her favorite versions, both them absolutely delicious and slow-cooked! One takes advantage of a packet of onion soup mix for a rich flavor profile while the other is more of a traditional recipe.
What Can I Do With Beef Brisket Leftovers?
Either way you decide to make your brisket, the leftovers inspire some delicious “second act” recipes, which Rhonda shares here. Try her French Onion Dip Sandwich, Vegetable Beef Soup, and Open-Faced Beef and Mashed Potatoes Sandwich.
Onion Soup Mix Slow-Cooker Brisket
Description
Tender, flavorful brisket slow-cooked with onion soup mix, chili sauce, and garlic for an easy, hearty meal.
Ingredients
- 3-lb beef brisket
- 1 packet of Lipton® Onion Soup Mix
- 2 12-oz bottles chili sauce
- 2 tsp garlic powder
*If you don’t have prepared chili sauce available, you can use these pantry staples to make your own (double for this recipe):
- 1 8-oz can tomato sauce
- 2 tbsp tomato paste
- 2 tbsp white or cider vinegar
- 2 tbsp brown sugar
- ½ tsp chili powder (any variety)
- ¼ tsp ground cloves
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
Instructions
- Place brisket in a slow cooker. Mix together remaining ingredients and pour over the brisket. Cover and cook 8-10 hours on low, until the brisket is fork-tender. Remove from the slow cooker and let rest 10 minutes before serving.
- Slice against the grain and serve with the resulting sauce from cooking.
For chili sauce:
- Mix together all ingredients.
- Chili sauce can be made in advance (recommended) and stored in a sealed container in the refrigerator until ready to use.
Marinated Oven-Roasted Beef Brisket
Description
This recipe is from the Hays House, an historic restaurant & tavern in Council Groves, Kansas – “serving townsfolk & travelers on the Santa Fe Train since 1857”. It was a favorite stop of Rhonda’s parents when visiting relatives.
Ingredients
- 5-lb beef brisket (or larger, the marinade can accommodate up to a 10-lb)
- 1 cup liquid smoke
- 1 cup soy sauce
- 1/3 cup celery seeds
- 1/3 cup black pepper
- 1/3 Worcestershire sauce
- 2 ½ tbsp granulated garlic or garlic powder
- 2 ½ tbsp onion salt
Instructions
- Place the brisket, fat side up, in a roasting pan lined with a large sheet of heavy-duty aluminum foil (enough to wrap the brisket).
- Mix together remaining ingredients and pour over the brisket. Fold foil up and seal. Place in refrigerator overnight (do not open).
- Place the pan in a 300-degree preheated oven and roast for approximately 6 hours, or until fork-tender.
- After removing from the oven, let the brisket rest before slicing.
- To serve, slice against the grain.
Notes
Tougher cuts of meat need time to cook to break down the connective tissues.
An important rule of thumb is “low and slow” when roasting brisket or other tougher cuts of beef (flank steak, etc.). For brisket, this means at temperature no higher than 300 degrees for 1 hour and 15 minutes per pound…or until it can easily be pulled apart with a fork. So, be patient, you will be rewarded!!
Recipes by Rhonde Schuldt
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