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  • Oven Brisket with Au Jus

    1 vote
    Oven Brisket with Au Jus
    Prep: 5 min Cook: 6-8 hours Servings: 12
    by myra byanka
    510 recipes
    >
    This brisket recipe makes a very flavorful natural gravy that can be used for French Dip Sandwiches, cheesesteaks, and other things. Since beef broth is complicated to make, I save the leftover au jus and freeze it.

    Ingredients

    • 4-6 lb. trimmed brisket
    • 2 cans beef broth
    • 1 packet Lipton's dry onion soup mix
    • 1 tbs. garlic powder
    • 2 stalks celery, chopped
    • 2 carrots, peeled and chopped
    • 1 onion, coarsely chopped
    • 2 Tbs. Worcestershire
    • 1/2 cup water
    • grilled onions and peppers
    • 1 recipe cheese sauce (see links)

    Directions

    1. Heat oven to 250 degrees.
    2. Rub garlic on brisket, lay fat side up in a baking pan.
    3. Add the rest of the ingredients, cover tightly with foil and bake one hour per pound.
    4. Check for doneness. Meat should easily pull apart.
    5. Remove brisket and let cool.
    6. Stain the au jus veggies and discard.
    7. Put au jus in fridge. Fat will form at the top. Skim and discard.
    8. Shred beef and put on haogie rolls or French bread, and serve with au jus in dipping bowls.

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