Beef Brisket

Image courtesy of Kids Cooking
It is now Tuesday and you may be wondering where this week's menu plan is.  Well, I don't have one.  I am that mom this week scraping it together at the last minute trying to decide every night what is for dinner.  

Fortunately for me, I have a huge hunk of cooked beef brisket in my fridge leftover from the birthday party and it is amazing what you can do with leftover beef brisket!  Also amazing is the fact that I am always convinced that I have nowhere near enough food for a party but at the end, I have leftovers for days.  That then sends me into a panic that the food wasn't good.  Why?  Because I never make what I plan to make at parties.  I always end up making something brand new that I've never made and then end up modifying that as I go and by the time party guests are at my door, I'm in a full blown panic that the food is horrid.  A regular rational person would taste the food.  But we are dealing with me.  So I just suffer silently and refuse to even take one bite in case it is bad.  Crazy, right?  I do it all the time.  Something is wrong with me but we will discuss that at another time.  

Today I'll share with you the recipe for beef brisket which I have now tasted and decided is good.  We have had it as sandwiches at the party, scrambled in eggs, and on top of nachos.  Mr. Bell also ate a huge hunk of it caveman style and then laid in bed wondering why I let him eat that much meat so late at night.  As if I had any say....

Beef Brisket

5 lb fresh beef brisket - note this is not a corned beef brisket, okay?
garlic salt
12 oz chili sauce
1 sweet onion, sliced into rings
12 oz ale
1 pkg dry onion soup mix

The night before roasting, unwrap your brisket and sprinkle liberally with garlic salt and pepper.  Cover with foil and place back in the refrigerator.  The next day, remove from refrigerator and allow to come up to room temperature - about 1 hour.  Coat with chili sauce and onion.  

Preheat oven to 375 and roast brisket uncovered one hour.  Combine ale and onion soup mix and stir well.  Remove brisket from oven and pour ale mixture into roasting pan and cover tightly with foil.  Reduce heat to 300 and roast 3-4 hours.  Remove and let sit 30 minutes and slice against the grain.

The drippings make an excellent dipping sauce for sandwiches or a great base for gravy.  You can also throw some potatoes and carrots in the last hour or so of your cook time.  



  1. I am soooo glad you posted this recipe! You're brisket is absolutely THE BEST I've ever had!!!! Sorry Grandma...and can I add that the squaw rolls you served it on at the party were so good that I purchased them for my pulled pork sandwiches tonight! Thanks for all the wonderful ideas you are always so full of (along with everything else you're full of!). I love you for all of them!

  2. I am quite full.... Thanks for your sweet words. I'll pay you tomorrow :)

  3. I'm glad I'm not the only one who has problems with logical behavoir. It's fun to suffer with others.

    Oh, and brisket nachos...yum! Sound like a great idea for leftovers.

  4. Thanks MM! So nice to be understood.