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Onion and Pepper Braised Brisket
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Prep Time:
20 minutes
Total Time:
3 hours
Delicious slow-cooked brisket with bountiful veggies for a perfect Sunday meal.
Ingredients:
  • 2 tablespoons olive oil
  • 2 medium onions, halved, sliced
  • 2 red or orange bell peppers, sliced
  • 1/4 cup packed brown sugar
  • 1 package (1.1 oz) onion recipe and dip soup mix
  • 1 bottle (12 oz) chili sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 fresh beef brisket (not corned beef), 3 lb
Instructions:
  • Preheat oven to 325°F. Heat oil in a 4-quart ovenproof Dutch oven over medium heat. Sauté onions and bell peppers in the oil for about 10 minutes, stirring occasionally, until they are tender and lightly browned.
  • In a medium bowl, combine brown sugar, soup mix, chili sauce, salt, and pepper. Push vegetables to the side of the Dutch oven. Place beef, fat side up, in the Dutch oven and pour the sauce over the beef. Spoon the vegetables over the beef to cover.
  • For optimal flavor, bake the dish covered for 1 hour 30 minutes. Then, uncover and continue baking for 1 more hour, or until the beef reaches desired tenderness. Let it rest covered for 10 minutes before serving.
  • Slice the beef thinly against the grain. Serve alongside vegetables and drizzle with the delicious pan juices.

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