April 11, 2019

Mom’s Saucy Brisket – Gluten Free

Are you having friends over for dinner or hosting a holiday meal and not sure what to serve? Consider making Mom’s Saucy Brisket Gluten Free. It’s delicious and simple to make…and a little goes a long way. The best part is you can make it 2-3 days in advance and simply reheat when serving. Also, there’s nothing like leftover brisket.

Jump to Recipe

Brisket Sauce

Mix the sauce in a medium size bowl.

Brisket in a large roasting pan covered in Sauce

Pour 1/2 of sauce over the brisket. Cover and cook for one hour.

Layer on 2/3 of the Sliced Onions

After cooking for an hour, add 2/3 of the thinly sliced onions. Cover and put back in oven for an additional 1 1/2 hours.

Skimming the Fat from the Sauce

Refrigerate Brisket and De-fat the following day

Once brisket has cooled and been refrigerated overnight, it’s time to de-fat the sauce. Take a spoon, as shown above, and remove as much fat as possible. Once this is done, you are ready to slice the brisket. This is the hardest part of the recipe!

Sliced Brisket with Onions & Sauce

Thinly Slice the Brisket. Put back in the Pan and cover with Cooked Onions.

It’s best to move the onions to the side of the pan to make it easier to slice the brisket. Remember to slice against the grain. After the brisket is sliced, return it to the pan and place the cooked onions back on top of the brisket.

Mom’s Saucy Brisket

When it’s time to reheat and serve, scatter the remaining 1/3 cup of sliced onions on top of the brisket and the pour the remainder of the sauce on top. Cook for 45 minutes (30 minutes covered,15 minutes uncovered), until onions are browned around the edges.

Print Recipe

5 from 1 vote

Mom’s Saucy Brisket – Gluten Free

Prep Time10

Cook Time3 15

Total Time3 25

Course: Main Course

Cuisine: American, jewish

Keyword: brisket, dinner, gluten free, holiday meals, meat

Servings: 20 servings

Author: GFchow @ gfchow.com

Ingredients

1 5 lb. first cut brisket trimmed of most fat
2 cups ketchup
1/2 cup light brown sugar more to taste
2/3 cup cider vinegar
package gluten free onion soup or French onion mix preferably Simply Organic brand
1-2 large sweet white onions, slice thin

Instructions

Preheat oven to 350 degrees.
Slice onions thinly into rounds and then cut in half. (Reserve ~1/3 of the sliced onions for the next day)
Mix sauce ingredients in a medium size bowl.
Place brisket in a large baking pan and cover with half of sauce. Refrigerate remaining half of sauce until ready to reheat brisket.
Cook for one hour covered with foil.
Then add 2/3 of the sliced onions* and continue cooking covered for an additional 1 ½ hours. Total covered cooking time 2 ½ hours *(Place remaining 1/3 of onions in a baggie or sealed container and refrigerate until needed the next day when reheating the brisket.)
Let cool and refrigerate overnight covered.
Refrigerating overnight allows the fat to congeal which makes it so much easier to de-fat. Next day, remove fat with a spoon. (See photo)
Before slicing brisket, move onions to the side with a spoon to make the slicing easier.
Then thinly slice the brisket against the grain and put back in pan placing remaining 1/3 of onions on top.
Preheat oven to 350 degrees.
Add remaining sauce, cover and cook for an additional ½ hour. Then uncover and cook an additional 15 minutes to brown the onions.
Serve and Enjoy!

Notes

It is best to make the brisket 1-2 days in advance of serving.

Refrigerating the brisket makes it easier to de-fat the sauce the next day.

Once the brisket is sliced, you can leave it in the refrigerator for 1-2 days or freeze it.

If freezing, place desired amounts of brisket in separate foil and wrap tightly. Then place foil in sealed baggies. To defrost, remove brisket from freezer the night before and place in the refrigerator. Take brisket out of the refrigerator a couple of hours before re-heating.

Adjust the sauce and onions as necessary for smaller or larger briskets.

Many onion soup mixes contain MSG so be sure to pick a brand that contains no gluten.

Thinly slicing the brisket is the hardest part of the recipe. Get ready to give your forearm muscles a workout!

Recipe given to me by my mother, Lydia.

If you like this recipe, you may also like these GFchow recipes. Gluten Free Teriyaki Skirt Steak, Korean-style Steak Lettuce Wraps, and Grilled Flank Steak and Scallions with Soy-Mirin Sauce.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.