If you are looking for an alternative to the tomato-based brisket here is an easy one from a friend, Noah. It is so easy to make and your family will love it! I have also made this in the crock pot and it was great!
1 10 oz. jar of duck sauce
1 cup of chicken stock (approximate)
½ -1 tablespoon garlic powder
½ -1 tablespoon onion powder
few grinds of black pepper
2-3 potatoes, cubed
Hot sauce, amount as desired (Optional)
5 lbs. pounds beef brisket, trimmed
- Preheat the oven to 350 degrees F. Make a dry rub by combining garlic and onion powders, and black pepper. Season the raw brisket on both sides with the rub. Place in a roasting pan. Slice and dice carrots, potatoes and onion, and add to roasting pan.
- Mix duck sauce and sufficient chicken stock together using spoon or fork. Pour over the meat so that it is entirely covered by liquid.
- Cover and cook at 350 for 1 hour. Then reduce heat to 300 and flip the brisket every 45 minutes or so, until it has cooked in total for about 3 -4 hours, or until fork-tender. Cut across the grain. Top with juice from the pan.
Crock Pot Method:
Follow steps 1 and 2, omitting preheating of oven. Place meat and liquids in crock pot and cook on high for 4 hours. Test brisket for doneness: if tender when pierced with fork, it’s done!