For this recipe, you can use the store bought chili sauce (2 - 12 oz bottles) and soup mix (1 envelope). But I prefer to use the recipes below for this.
Homemade Chili Sauce -
Whisk together tomato sauce, tomato paste, lemon juice, brown sugar, dry mustard, onion powder, garlic powder, chili powder, Worcestershire. Refrigerate several hours before using.
Homemade Dry Onion Soup Mix -
Mix dried onion flakes, dried parsley, onion powder, turmeric, celery seed, salt, sugar, pepper.
Store in airtight container for up to six months.
Place the beef brisket in slow cooker.
In a medium bowl, mix together the chili sauce and onion soup mix.
Pour mixture over the brisket.
Cover and cook on Low for 8 to 10 hours.
Slice the brisket against the grain, and pour the sauce over the slices.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (360g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 151 (42%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 140.6mg||43 %|
|Sodium 179.9mg||6 %|
|Potassium 801.8mg||21 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 2.5g|
|Protein 47.4g||68 %|
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Calories per serving: 363
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