Comida Kraft
Recipe Box

Beef Brisket

Beef Brisket is rated 4.5 out of 5 by 42.
Prep Time
15
min.
Total Time
4
hr.
15
min.
Servings

16 servings

Discover our take on the quintessential Beef Brisket recipe: Juicy brisket with a wine-infused sauce and delectable onion flavor.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Spread onions onto bottom of large shallow pan sprayed with cooking spray; top with meat.
  • Mix remaining ingredients until blended; pour over meat. Cover with foil; pierce in several places with sharp knife.
  • Bake 3-1/2 to 4 hours or until meat is tender. Let stand, covered, 10 min.
  • Transfer meat to cutting board. Cut across the grain into thin slices. Serve topped with wine mixture from bottom of pan.
Please use alcohol responsibly.

Serving Suggestion

Serve with steamed vegetables and a mixed green salad tossed with your favorite KRAFT Lite Dressing.

Make Ahead

This easy-to-make recipe can be prepared ahead of time. Bake and slice meat as directed. Return meat to pan; cover with drippings. Refrigerate up to 2 days. To reheat, bake, covered, in 350°F oven 1 hour or until heated through.

Substitute

Substitute water for the wine.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 390
Total fat 26g
Saturated fat 10g
Cholesterol 80mg
Sodium 380mg
Carbohydrate 13g
Dietary fiber 0g
Sugars 8g
Protein 20g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I tried out this recipe in a trial run for a special dinner event I have coming up and found a... I tried out this recipe in a trial run for a special dinner event I have coming up and found a WINNER! The meat was tender and the sauce flavorful. Only change: Cut the onions in thick slices and definitely more onions than suggested. I served it with baked mac n cheese, asparragus and corn muffins...great meal. BEWARE: It prepared it for 6 adults and that's exactly what it served - no left overs and we are not big eaters.
Date published: 2009-08-02
Rated 5 out of 5 by from SLOW COOKER ... SLOW COOKER ... Start before going to bed on low and when you get up you have a great smelling house and a fantastic brisket that falls apart for you. Next just add your favorite BBQ to the already seasoned brisket and your good to make 'pulled' beef sandwiches for a large gathering of friends. I used an eight pound brisket that just fit my large oval crockpot. The recipe as given did fine for this larger size.
Date published: 2003-06-25
Rated 4 out of 5 by from My first time making a brisket, and it was a success! My first time making a brisket, and it was a success! I did, however, add and remove some ingredients: left out the apricot (not a big fan of very sweet meat) and added some limon juice and Mexican hot sauce, just to taste. And baked it for 4½ to 5 hours. I like to experiment, so I took some of the sauce out of the onions and injected it directly into the meat.
Date published: 2005-10-12
Rated 5 out of 5 by from The ingredients called for, made for a perfect blend and very delicate, but robust flavor. The ingredients called for, made for a perfect blend and very delicate, but robust flavor. I will use these ingredients whenever I make a brisket. By the way, this was the first time I tried a brisket in the oven. My brisket was 4 lbs. and it was done in 4 hrs. My guests enjoyed it as did I. Thank you.
Date published: 2003-04-18
Rated 5 out of 5 by from Made this recipe for family and friends and they loved it! Made this recipe for family and friends and they loved it! I could not find French Onion Soup so I used one can of beef broth and an extra package of onion soup mix. I also seasoned the meat first with Creole seasoning. It gave the meat a little kick. Will use this recipe again and again.
Date published: 2007-04-30
Rated 5 out of 5 by from I made this recipe twice and each time it came out great. I made this recipe twice and each time it came out great. I made one change just to make sure the meat would be tender - I marinated the meat in just meat tenderizer overnight. In the morning added the other ingredience and let sit until I cooked later that afternoon. PERFECT!!!
Date published: 2010-04-28
Rated 4 out of 5 by from Everybody loved it. Everybody loved it. Its all gone, eaten. I recomend it highly. Think I'll make a holiday meal different, serve it then too. It is special. One person wanted to know whose birthday we were celebrating. Oh yes, I put baby onions around the sides of the meat. They got eaten too.
Date published: 2002-06-30
Rated 5 out of 5 by from I have made this recipe several times and everyone always compliments me on it. I have made this recipe several times and everyone always compliments me on it. The meat comes out so tender and with a wonderful flavor. I like to make a cheddar potato casserole and green vegetables to accompany it. Thanks for this recipe- it's great!
Date published: 2007-10-13
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