Herbed Onion Beef Brisket

To slice or to shred? That's always the debate with beef Brisket. This recipe is slow cooked with onions and herbs to yield a flavorful sauce, no matter how you slice (or shred) it.

  • 4 hrs
    15 min
  • 6
  • 270
  • 29 g


  • 1 beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
  • 1 cup ketchup
  • 2 tablespoons all-purpose flour
  • 3 cups chopped onions
  • 1/4 cup plus 2 tablespoons packed brown sugar
  • 1/4 cup distilled white vinegar
  • 2 teaspoons dried basil leaves
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper


  1. Combine ketchup and flour in medium bowl; whisk until well blended. Add onions, brown sugar, vinegar, basil, garlic salt, thyme and pepper; mix well. Place brisket, fat-side up in 3-1/2 to 5-1/2-quart slow cooker. Pour ketchup mixture over brisket. Cover and cook on HIGH 4 hours for sliceable brisket; 6 hours for shredded brisket. Serve with sauce.


0 % *


0 % DV **


0 % DV

3.1 mg IRON

0 % DV

7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 8 servings: 268 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 83 mg Cholesterol; 1080 mg Sodium; 34 g Total Carbohydrate; 1.6 g Dietary Fiber; 29 g Protein; 3.1 mg Iron; 7.7 mg NE Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 7 mg Zinc; 30.4 mcg Selenium; 113.1 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

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