Beth's Brisket

By Dixie8686

Ingredients

• One 6- to 8-pound beef brisket, trimmed
• One 10-ounce box mushrooms, sliced
• 5 large carrots, peeled and sliced
• 2 stalks celery, sliced
• 2 onions, sliced
• 1 cup ketchup
• 1 cup packed brown sugar
• 1/4 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 1/4 cup Worcestershire sauce

Details

Servings 12
Preparation time 30mins
Cooking time 330mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 300 degrees F.

Put the brisket in a roasting pan and scatter the mushrooms, carrots, celery and onions on top. Whisk together the ketchup, brown sugar, soy sauce, vinegar, Worcestershire and 2 cups water in a bowl and pour it over the top. Cover the pan with foil and cook for about 5 hours.

Transfer the brisket to a plate, cover it with foil and let it rest for 20 minutes. Transfer the vegetables to a plate and cover with foil to keep warm. Skim most of the fat from the liquid and strain.

To serve, slice the brisket and put it on a platter with the vegetables. Pour over the sauce and serve with extra sauce on the side.