Donna Neiter Wausau, WI • Ellen Ranck Gap, PA

Prep. Time: 10–12 Minutes
Cooking Time: 8–10 Hours

Ingredients

  • 3–3½-lb. fresh beef brisket, cut in half, divided*
  • 1 cup ketchup
  • ¼ cup grape jelly
  • 1 envelope dry onion soup mix
  • ½ tsp. pepper

Ideal Slow Cooker Size: 5-Quart

Method

  1. Place half of the brisket in a slow cooker.
  2. In a bowl, combine ketchup, jelly, dry soup mix, and pepper.
  3. Spread half the mixture over half the meat. Top with the remaining meat and then the remaining ketchup mixture.
  4. Cover and cook on Low 8–10 hours or until meat is tender but not dry.
  5. Allow meat to rest for 10 minutes. Then slice and serve with cooking juices.

* Be sure to use fresh beef brisket, not corned beef.

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