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More Famous Briskets






Oh gosh, I can’t believe how good this is. The ingredients are common ones, the technique a bit different. Great for hanukkah or Passover (but that’s a ways off yet….).

What part of the cow does brisket come from?

Brisket takes to long, slow cooking times when cooked like this in the oven.  Where is the brisket on the cow? Where the collarbone would be (cows don’t have collar bones) so the brisket carries about 60% of the cow’s weight and that accounts for all the connective tissue/collagen in the brisket. Yes, it’s tough but becomes meltingly tender with just the best flavor after long, slow cooking in the oven.


1 brisket, trimmed of most, but not all, fat – mine was 3#

1 bottle, 12 oz. chili sauce

1 pouch dry onion soup mix

1 can regular Coke, 12 oz.

Preheat oven to 350. Place brisket in pot which is ovenproof with a  lid. Mix sauce, soup and coke together and pour this over brisket. Roast, covered, for 1 hour, then turn temperature down to 250 and roast, covered, for 4-5 hours.  Four Hours gives you a very tender roast that can be sliced easily. Five hours will give you a meltingly tender, fall apart roast. You can skim the fat off the top and slice the meat and serve with the gravy right away or just put the whole thing in the frig after cooling to room temperature. You can leave it in the pan, too. The fat will congeal to the to and you can simply lift it off. Reheat roast and gravy, slice against the grain (that way it won’t be stringy) serve with the gravy and enjoy.


For a 5-7/8# roast, double the gravy ingredients.

Watch me make this!  Can we ever get enough of this brisket recipe? This time, you see it being made. Check out the video on Fox 19 Cincinnati.  Just put “Brisket Rita Heikenfeld
in the video search area.  Here I am in the Fox 19   kitchen with Linda, my colleague and good buddy.

My friend Linda, a long-time Fox employee and me

My friend Linda, a long-time Fox employee and me

DSCN6917                                               The Fox 19 staff digging in

And here’s another reader favorite that’s stood the test of time.


Either cook in the crockpot, on top of the stove, or roast in oven. Delicious made a day ahead and reheated.

Approx. 3 pounds brisket

1 bottle, 12 oz, chili sauce

1/2 cup dark brown sugar, packed, or more to taste

1 can, 10 oz beef broth

1 large onion, sliced

1/4 teaspoon ground cloves

2 bay leaves

Salt and pepper to taste

Put everything in crockpot and cook on low 6-9 hours (high 3-4) or until tender. Or bake covered, in preheated 300 degree oven for about one hour per pound or until done.  To cook on the stovetop, cook on low again until done. Check after 2 hours. Remove bay leaves.


Permanent link to this article: http://abouteating.com/fun-video-from-my-fox-19-brisket-segment/

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