Beef Brisket

December 29, 2013
Beef Brisket - One of life's ultimate comfort foods .. inspiring great devotion. Every family has their favorite recipe .. passed down like a heirloom

Beef brisket is one of life's ultimate comfort foods

Beef Brisket 12

Photo Credit: Iowa Cattleman's

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Tender, savory, and incredibly welcoming, from the moment you walk into the house until the last morsel is eaten from your plate

Every family, it seems, has a recipe all their own.  They're often passed down as an heirloom, and ours is no exception.  Although I've had others, they're always mentally compared to my mom's, never quite making the grade

Therefore, it seemed fitting that the first Christmas meal my husband and I had the honor of hosting would include this family treasure

Beef Brisket 13

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Though infinite recipes and cooking techniques abound, her recipe follows a general philosophy that a darn good brisket need not be complicated.

There's nothing tricky happening, nor fancy ingredients to source.  Just a low and slow cook day one, letting it sit overnight in the fridge to meld the flavors and finishing it off day two with more sauce and spices.

Don't forget to keep an eye on the moisture.  Sometimes a bit of chicken broth will need to be added if it looks like the meat is getting dry.

Beef Brisket - One of life's ultimate comfort foods .. inspiring great devotion. Every family has their favorite recipe .. passed down like a heirloom

The sauce can easily be pulled to the sweet or tart ends of the spectrum by adjusting the brown sugar content

One of our family's brisket secrets?  Costco, hands down they sell the best brisket.

Don't forget about the left-overs!  They're wonderful.  Making great sandwiches, or freeze the meat for other meals where you need a protein boost.



Beef Brisket


  • 6 lb brisket
  • 6 cloves garlic
  • 1 large onion
  • chicken broth, optional

  • Day 1 Sauce
  • 1 cup ketchup
  • 6 dashes Worcestershire sauce
  • 4 dashes Tabasco sauce
  • 2 Tbsp vinegar
  • 2 Tbsp brown sugar

  • Day 2 Sauce
  • 1 cup ketchup
  • 4 Tbsp brown sugar
  • 3 Tbsp Worcestershire sauce
  • 4 Tbsp vinegar
  • 2 Tbsp liquid smoke


  • Wrap brisket in foil and embed the garlic cloves.
  • Bake at 325° F for approximately six hours.
  • Mix together 1 cup ketchup, 6 dashes Worcestershire sauce, Tabasco sauce, 2 tablespoons vinegar and 2 tablespoons brown sugar.
  • Open foil and pour the mixture over the brisket. Bake an additional hour.
  • Cool overnight in the refrigerator.
  • The next day, slice a large onion and line the bottom to the baking pan with the slices (adding extra garlic if you'd like).
  • Thinly slice the meat and cover with the mix made from remaining ingredients.
  • Bake at 325° F for an hour, covered, but with a few “air/steam holes” punched into the foil.
Serves: 24
Nutrition + Show
Calories 342
Total Fat 20g
Carbohydrates 9.8g
Fiber 0.08g
Sugars 8.53g
Protein 20.05g
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  • Reply diana February 6, 2014 at 1:57 am

    5 stars
    I NEVER comment on stuff but this was FANTASTIC. I actually made a mistake at the store and bought a pre-seasoned brisket that had paprika, garlic, etc. already in it, so I was worried the flavors might turn out wrong. But I was wrong and it came out fall-apart juicy and delish. In the ingredients list, I would recommend separating out the day 1 sauce and the day 2 sauce (I just took a pic on my phone of the list, took it to the store, and was immediately confused by the double amounts of some ingredients). I obviously figured it out, but visually, it was confusing at first. Thanks again for sharing this family recipe! After cleaning his plate, my husband said it’s a keeper.

    • Reply sexyveggie February 6, 2014 at 5:00 am

      Thank-you for taking a moment to comment .. I’m so glad you enjoyed the recipe. Also .. I very much appreciate the recipe clarification

  • Reply diana February 6, 2014 at 1:58 am

    5 stars
    PS – I added in the chicken broth to the day 2 sauce and poured it over the meat along with the rest of the ingredients. Felt like a good decision.

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