Smothered Beef Brisket

  • Smothered Beef Brisket

To suffocate, to deprive of oxygen or to suppress are meanings of smothered. If you relate more closely to food terms than to oxygen deprivation or constraints, smothered means covered with gravy or a thick sauce. If the latter grabs your attention more so than the former, welcome to my world.

Ordinarily I smother with gravy. Today, I smothered with a barbecue-y type sauce. Either way, smother is very good. Smother makes tougher cuts of meats melt-in-your mouth tender.

I cooked the bris

Smothered Beef Brisket


2 beef brisket ( flat cut )
2 tablespoons seasoning salt ( homemade seasoning mix )
3 sweet onions ( large, peeled and sliced in half rings )
8 carrots ( chopped )
5 celery ( 5-6 stalks, chopped including tops )
1 apples ( cut in eights )
2 lemons ( sliced )
2 Can (15 oz) tomato sauce
1/2 cup brown sugar
1/4 cup yellow mustard
1 tablespoon worcestershire sauce
2 bacon strips ( uncooked )


Rub seasoning mix all over briskets and store in refrigerator overnight.

The next day, make a bed of prepared fruit and vegetables in a large roasting pan. Put the briskets in the bed and cover with a blanket of sauce that is made by combining tomato sauce, brown sugar, mustard and Worcestershire.

Place a strip of bacon atop the blanket of sauce on each brisket. Do this just because. Bacon needs no reason.

Cook for about 3 1/2 hours at 325 degrees until the liquid in the sauce has evaporated and the meat is very tender. If the sauce is getting too brown before the meat is as tender as you would like., add a little water to the pan and cover.




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