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Beef Brisket with Mushrooms and Pearl Onions
Source: Smucker's

Slow cooked marinated beef and vegetables seasoned with tarragon.

Prep Time: 30 minutes
Cook Time: 4 hours
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 426.6
Total Carbs 26.3 g
Dietary Fiber 1.0 g
Sugars 6.4 g
Total Fat 17.4 g
Saturated Fat 6.8 g
Unsaturated Fat 0.6 g
Potassium 686.5 mg
Protein 43.2 g
Sodium 570.0 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 6 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 350 degrees F. Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6-inches beyond pan on either side. Spray with nonstick cooking spray. Place the brisket fat-side down in middle of the foil.
  2. Combine dry onion soup mix with jam and cocktail sauce in a medium bowl. Pour half of mixture over the brisket; turn brisket fat-side up covering with remaining onion mixture.
  3. Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides. Bake for 3 hours or until fork-tender. Remove from oven. (Brisket can be cooled and held in the refrigerator overnight at this stage).
  4. In a 10 inch skillet over medium heat, melt 2 tablespoons of butter; sauté onions and mushrooms for 5-8 minutes or until light golden brown.
  5. Remove brisket from pan; pour off juices skimming, the fat off the top. Remove layer of fat from brisket. Slice meat across the grain into ¼ inch thick slices. Return meat to roaster.
  6. Top the meat with the mushroom mixture, meat juices, and tarragon. Cover with foil. Return to oven to heat through before serving.

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