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Onion and Pepper Braised Brisket

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Betty Crocker Kitchens
Updated Jan 23, 2015
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Serve up a satisfying Sunday supper: savory slow-cooked brisket and colorful veggies.

Onion and Pepper Braised Brisket

  • Prep Time 20 min
  • Total 3 hr 0 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions, halved, sliced
  • 2 red or orange bell peppers, sliced
  • 1/4 cup packed brown sugar
  • 1 package (1.1 oz) onion recipe and dip soup mix
  • 1 bottle (12 oz) chili sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 fresh beef brisket (not corned beef), 3 lb

Instructions

  • Step 
    1
    Heat oven to 325°F. In 4-quart ovenproof Dutch oven, heat oil over medium heat. Cook onions and bell peppers in oil 10 minutes, stirring occasionally, until tender and beginning to brown.
  • Step 
    2
    In medium bowl, mix brown sugar, soup mix, chili sauce, salt and pepper. Move vegetables to side of Dutch oven. Place beef, fat side up, in Dutch oven; pour sauce over beef. Spoon vegetables over beef.
  • Step 
    3
    Cover; bake 1 hour 30 minutes. Uncover; bake 1 hour longer or until beef is tender. Cover; let stand 10 minutes.
  • Step 
    4
    Cut beef across grain into thin slices. Serve with vegetables and any remaining pan juices.

Nutrition

400 Calories
16g Total Fat
36g Protein
25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Total Fat
16g
0%
Saturated Fat
5g
0%
Sodium
1590mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
1g
0%
Protein
36g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 1 Vegetable; 5 Lean Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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