I feel I should begin by saying I have no idea who Aunt Suzi is. She’s certainly not my aunt, but by god she makes a good brisket. This is the kind of meal that tortures you all day. The smell will permeate your kitchen and it’s a mouth-watering one. After my long run yesterday, I was tempted to place the roasting pan on my lap and devour the entire thing while watching Adele on 60 Minutes (I love her).

Aunt Suzi developed the best sauce ever. Brown sugar, chili sauce, ketchup, onion soup mix, and beer come together to caramelize the vegetables, tenderize the meat, and coat every last morsel with flavor. The only downside is time, but it makes enough that the wait is well worth it. I hope the smell of leftovers won’t torture my coworkers…

Aunt Suzi’s Brisket


3/4 cup firmly packed brown sugar (light or dark)

3/4 cup chili sauce

3/4 cup ketchup

1/2 to 3/4 (1.4-ounce) envelope dry onion soup mix

1 (12-ounce) bottle beer

1 (3-to-4 pound) beef brisket

15 small red potatoes

1 1/2 pounds baby carrots


Preheat oven to 325 degrees.

Stir together first four ingredients. Gently stir in beer.

Place brisket, fat side up, in a large Dutch oven or roasting pan; pierce several times with a fork. Arrange potatoes and carrots evenly around brisket.

Pour beer mixture evenly over brisket, potatoes, and carrots.

Bake, covered, for 3 1/2 hours, basting occasionally with sauce. Remove from oven and let brisket stand in pan, uncovered for 20 minutes. Remove brisket from pan, cut off layer of fat and then cut into slices. Return slices to pan with potatoes and carrots.

Bake, covered, 30 minutes or until tender.

Serves 6

Source: Southern Living Magazine 2002