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

Ingredients & Cooking


  • 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.

Nutrition Information

Butcher Counter

Brisket Flat Half Brisket

The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded.
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