This slow-cooked brisket is well worth the wait. The result is a tender, juicy, flavorful meat. It can also be prepared in a slow cooker: cut brisket in half and place in a 5-quart slow cooker with remaining ingredients. Cook on HIGH 4 to 6 hours. Cut brisket into thin slices and return to slow cooker; cook 1 hour more.
To prepare in a 5-quart slow cooker, cut brisket in half and place in the cooker with remaining ingredients. Cook on HIGH 4 to 6 hours. Cut brisket into thin slices and return to slow cooker; cook 1 hour more.
Preheat oven to 325°F. Place brisket in a large Dutch oven and sprinkle with pepper. Add parsnips, onion, fennel, carrots, potatoes, 1 1/2 cups water, Worcestershire and barbecue sauce; sprinkle soup mix on top.
Bake, covered, 3 to 3 1/2 hours or until tender and instant-read thermometer registers 160°F, basting occasionally with pan juices. Remove beef from pan; reserve pan gravy. Slice beef; place beef and vegetables on a large serving platter. Spoon gravy on beef, and serve.
Serving Size 1/10 of recipe
Amount Per Serving
Calories from Fat 0
% Daily Value*
Total Fat 55g
Saturated Fat 21g
Total Carbohydrate 52g
Dietary Fiber 5g
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.