Beef Brisket

5 from 3 votes

Beef brisket slow-baked in a sweet barbecue and currant jelly sauce until fork-tender, then chilled overnight so it slices clean and reheats without any fuss.

Prep Time15

Cook Time4

Cool in refrigerator8

Total Time4 15

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 213kcal

Author: Jennifer Fishkind

Ingredients

6 pounds brisket
8 russet potatoes peeled and cut into chunks
4 yellow onions medium, sliced
1 12 ounce jar currant jelly
2 cups BBQ Sauce 1 bottle either Jug Brand or Hawaiian BBQ sauce
1 cup water
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon Lawrys Seasoning Salt

Instructions

Place sliced onions on bottom of roasting pan
Place brisket, fat side up, on top of onions. Spread potatoes around the brisket
Season brisket and potatoes with garlic, paprika, and Lawreys.
Mix jelly, bbq sauce, and water in a medium mixing bowl
Pour over brisket and potatoes
Cover tightly with foil.
Bake 350 degrees for 4 hours (keep the foil on)
When done, let cool on the countertop for 1-2 hours.
Refrigerate overnight.
In the morning, skim the fat off the top of the brisket.
Remove brisket from the pan, slice horizontally (against the grain) on cutting board
Put sliced brisket back in the pan with onions and potatoes.
1 hour before serving, preheat oven to 350 degrees. Cook brisket uncovered for 30 minutes. Lower temperature to 300 and cover lightly with foil if getting too brown
Serve potatoes on its own bowl with gravy on the side.

Notes

Tips:

Make this the day before. After it bakes, let it cool, then refrigerate overnight so the fat firms up on top and lifts right off.
Slice the cold brisket against the grain for clean pieces, then reheat it in the pan with the sauce.
If you use a smaller brisket, keep the full jar of jelly and bottle of sauce but go lighter on the seasoning salt so it does not get too salty.
Leftovers reheat well in the sauce and make great sandwiches.

Nutrition