Beef Brisket


4 – 5 lbs Beef Brisket, well trimmed
1 ½ Teaspoons Salt

½ Cup Ketchup
2 Tablespoons Cider or White Vinegar
¼ Cup Wine
1 Tablespoon Worcestershire Sauce
1 Bay Leaf
¼ Teaspoon Pepper
¼ Teaspoon Celery Seed
½ Teaspoon Ground Mustard
1 Beef Bouillon Cube or 1 Teaspoon Beef Bouillon Granules
½ Cup Onion, finely chopped
1 Clove Garlic, minced


Spray the bottom of the roasting pan with cooking spray.

Trim the fat from the brisket, removing as much as you can. Rub salt on both sides of the meat then place the brisket into the roasting pan. Add about a ½ inch of water to the roaster.

Mix the rest of the ingredients, for the sauce, in a small bowl. Stir until combined then pour over the meat.

Brisket works well when cooked in an electric roaster. Cook for 8 hours at 300° or cook in a conventional oven for 6-8 hours, at 325°. Turn the meat about half way through the cooking time.

Monitor the water level and add more if needed. You don’t want to drown the meat but don’t let it become totally dry. Baste with the saucy water as needed.

The meat is done when it easily flakes, when inserting a fork and twisting gently. Cut cross-grain into slices and serve. It also works well to shred some for barbecued brisket sandwiches.

Note: I usually double this recipe. The brisket makes great lunches, dinners and sandwiches. I have also cooked brisket very slowly overnight, for 12 hours, at 200° in a conventional oven. The goal is a tender, juicy and delicious beef brisket.