I would have to renounce my Kansas City roots if I did not include a BBQ recipe, so I’m sharing my grandma’s brisket recipe. Make this meal when you’re having family or friends over for a holiday; it’s a crowd pleaser! – Katie
Brisket
- Prep Time: 20 min
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
Description
I would have to renounce my Kansas City roots if I did not include a BBQ recipe, so I’m sharing my grandma’s brisket recipe. Make this meal when you’re having family or friends over for a holiday; it’s a crowd pleaser!
Ingredients
Scale
- 2 tsp salt
- 1 tbsp pepper
- 3 tbsp brown sugar
- 1 cup chili sauce
- 1 1/2 cups white vinegar
- 1 (5lb) beef brisket
- 1 cup chopped celery leaves
- 2 onions, thinly sliced
- 4 carrots, washed and cut in half
- 2 cups water
Instructions
- Combine salt, pepper, brown sugar, chili sauce, and vinegar in large bowl.
- Add meat and cover it evenly with marinade. Cover bowl.
- Place in refrigerator overnight.
- Preheat oven to 325°F.
- Place contents of bag and meat into an ovenproof casserole dish. Cover meat with celery leaves, onions, carrots, and water.
- Cover casserole dish tightly with lid and roast brisket for 2 hours, basting occasionally with pan juices.
- Remove cover and roast meat for approximately 1 more hour or until meat is fork-tender.
- Allow brisket to rest before slicing. Strain pan juices and ladle over warm sliced beef.
