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Glazed Beef Brisket - Healthy Options

Tender beef brisket is slow-roasted in a sweet and savory marinade until the meat is fork tender and ready to melt-in-your-mouth. The meat and marinade create a savory gravy to spoon over the brisket, potatoes or any side you choose. This brisket is ready to take center stage at your next holiday gathering!
Course Main Dish
Cuisine Jewish
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 12 servings


  • 2 tbsp. minced fresh garlic
  • 2 envelopes dried onion soup mix (1.4 oz packages each)
  • 1/2 cup mustard
  • 1 cup ketchup
  • 1/2 cup chili sauce
  • 6 lbs. boneless, lean, raw beef brisket
  • 1 1/2 cups fresh carrots, finely chopped
  • 3/4 cup fresh onions, chopped
  • 2 tbsp. cornstarch
  • 2 tbsp. water


  1. Make a paste of the garlic, dried onion soup mix, mustard, ketchup, and chili sauce. Set aside.
  2. Place the brisket in a roasting pan and brush it with the paste mixture. Add the carrots and onions in the pan around the brisket.
  3. Wrap it lightly with foil and cook at 350 degrees for 3 1/2 hours or until fork tender and reaches an internal temperature of 145-160 degrees F for 15 seconds.
  4. Collect the drippings to make the gravy along with the chopped onions and carrots. Add to a measuring cup and add water if necessary to make 1 1/2 cups. Spoon off the fat from the top of the liquid and discard.
  5. Place the gravy in a saucepan and cook until boiling. Mix the cornstarch with the water to make a smooth paste and stir into the boiling gravy. Continue stirring and bring back to boil until gravy thickens.
  6. Slice the brisket (against the grain) and serve with the gravy.