Beth's Brisket

• servings: Yield: 12 servings
• active time: 10 min
• total time: 5 hours 40 minutes

Ingredients

**COMBINE**

One 6- to 8-pound beef brisket, trimmed

One 10-ounce box mushrooms, sliced

5 large carrots, peeled and sliced

2 stalks celery, sliced

2 onions, sliced

**MIX**

1 cup ketchup

1 cup packed brown sugar

1/4 cup low-sodium soy sauce

1/4 cup apple cider vinegar

1/4 cup Worcestershire sauce

Directions

PRHEAT: Bake to 300 degrees F. . Cover the pan with foil and cook for about 5 hours.

1. Put the brisket in a roasting pan and scatter the mushrooms, carrots, celery and onions on top.

2. Whisk together the ketchup, brown sugar, soy sauce, vinegar, Worcestershire and 2 cups water in a bowl and pour it over the top

Transfer the brisket to a plate, cover it with foil and let it rest for 20 minutes. Transfer the vegetables to a plate and cover with foil to keep warm. Skim most of the fat from the liquid and strain.

To serve, slice the brisket and put it on a platter with the vegetables. Pour over the sauce and serve with extra sauce on the side.