Tangy Spiced Brisket ~ Diane's Vintage Zest!

Tangy Spiced Brisket

In my quest to FINALLY share all of my holiday recipes from this past spring, I am at the last one!  The great thing is that it is perfect timing for you to add to your Thanksgiving menu!  This is the last recipe I'll be sharing before Thanksgiving, because I'll be scurrying around the kitchen after work to cook up a storm.  :)  Let the festivities begin!

I just wish I had more pictures because I did not originally intend to post this.  This will be due for an update soon!

Tangy Spiced Brisket on Diane's Vintage Zest!

Tangy Spiced Brisket
From Smitten Kitchen via Emeril Lagasse

  • 3 large onions, sliced
  • 3 Tbsp. vegetable oil
  • 6 cloves garlic, peeled and halved
  • 1 tsp. paprika
  • 2 tsp. salt
  • 1 1/2 tsp. garlic powder
  • 1 1/4 tsp. black pepper
  • 1 1/2 tsp. onion powder
  • 1/8 to 1/4 tsp. cayenne
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 2 cups beef stock (no or low sodium)
  • 1 cup ketchup*
  • 1 cup chili sauce (Like Deb, I used Heinz, which is not very spicy)
  • 1 cup brown sugar
  • 8 to 10 pound brisket

Tangy Spiced Brisket on Diane's Vintage Zest!

Prepare the sauce:

1. Heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most of liquid has evaporated, about 15 minutes.

2. Add halved garlic cloves and saute for 3 minutes more.

3. Stir in spices and seasoning (paprika, salt, garlic and onion powders, black pepper, cayenne, oregano and thyme) and cook for 2 minutes. Set aside.

4. In a large bowl, stir together the beef stock, ketchup, chili sauce and brown sugar.  It is fine if the brown sugar has some lumps.

5. Using oven:
  • Place brisket in a baking dish or casserole, spread onion mixture over the top, then pour sauce mixture over the entire dish.
  • Cover tightly with foil.
  • Bake at 350F until tender but not falling apart, approximately 3 to 4 hours.

Using slow cooker:
  • Place brisket in slow cooker, spread onion mixture over the top, then pour sauce mixture over the entire dish.
  • Cover with the lid.
  • Cook on low for 10 hours.

6. For both methods, rest the dish.  To defat the brisket, use a spoon to scrape off large fat deposits adhered to the top and bottom of the brisket while still hot.  Defat the sauce after it has chilled.

7. Chill entire dish in the fridge for several hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat.

8. An hour prior to serving, defat the sauce.

9. Cut the brisket into 1/2-inch slices.

10. Optional: For a smoother sauce, run through a blender or break up the onion and garlic with a wooden spoon.

11. Place the sliced meat back into the dish or slow cooker and spoon the sauce over the meat. Cover and bake at 300°F / reheat until it is bubbling at the edges, up to to 30 minutes.

Makes 8 to 10 servings

Tangy Spiced Brisket on Diane's Vintage Zest!

And with that, my spring holiday dishes are all posted!  These have been hanging over my head, ready for posting for months now...  Well, it serves me right for my month-long Europe trip!  :)

Now, I'm headed to the grocery store #1 with my shopping list in hand.

What are you making for Thanksgiving?


  1. We are having brisket and green chicken enchiladas for Thanksgiving. Everybody's favorites. This is a little different, but if they enjoy it, why not?

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

  2. Wow, this looks yummy! My husband has been wanting brisket so this just might be a good one to try.

    Have a wonderful week,


    @ Eclectic Red

  3. This looks amazing and I want some now. Found you at Not Just A Housewife.
    am now a permanent hostess of Tasty Tuesdays and would love you to link up this
    recipe. Here is the link http://bit.ly/1htHZV7


  4. Very true! I'm sure it was tasty!

  5. Thanks for visiting, and I hope your husband likes it!

  6. Thanks for the recipe! I've never made brisket, but I have been wanting to!

  7. MMM, this sounds so yummy. Hope you have a fantastic day!


  8. This totally looks like it'd melt in your mouth!

    Thanks again for joining the Link Up this week!

  9. We just love a good brisket and your recipe looks delicious. Can't wait to try this one! Hope you are staying warm and cozy in this cold weather and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  10. It looks wonderful! Thanks for sharing this recipe at Gingerly Made's Show & Tell.

  11. This method of making brisket looks really delicious, and I have to try it! Just popping over from the sunday showcase link up. I had to pin this! I'd love it if you dropped by for a visit at my site http://www.kneadedcreations.com . I will look forward to seeing you over there! Deb @ Kneaded Creations

  12. Great brisket recipe. I'm going to have to try this one. Thanks so much for sharing with Adorned From Above’s Link Party. Have a great week.

    Debi and Charly @ Adorned From Above



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