Brisket is a great slow cook meat and is perfect to keep warm, or reheat in your Buffet Cart. We use two different recipes. Here is the first and we will post the second one shortly.


1 (5-pound) beef brisket
2 teaspoons salt
1/4 teaspoon ground black pepper
1 large onion, sliced
4 celery ribs
1/2 cup tomato paste
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1 cup brewed coffee


  1. Place brisket, fat side up, in a roasting pan. Sprinkle with salt and pepper. Top with onion and celery.
  2. Stir together tomato paste, tomato sauce, and Worcestershire sauce; pour over beef.
  3. Bake brisket at 325*F (160*C) for 1 hour. Cover and bake 2 more hours, basting with pan juices occasionally. Add coffee; cover and bake 2 more hours, checking every 30 minutes for dryness. Add 1/4 cup water, if necessary.
  4. Remove brisket from pan; let stand 20 minutes. Cut brisket across grain into thin slices using a sharp knife.
  5. Strain pan drippings, and serve with sliced brisket.

Makes 6 to 8 servings.

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