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Beef Brisket with Mushrooms and Pearl Onions

Rated as 4.68 out of 5 Stars

"This savory beef brisket is first seasoned with a sweet-savory sauce, foil wrapped, and roasted until tender, then finished with sauteed mushrooms and pearl onions."
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servings 911 cals
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F. Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6 inches beyond pan on either side. Spray with no-stick cooking spray. Place the brisket fat-side down in middle of the foil.
  2. Combine dry onion soup mix with jelly and cocktail sauce in a medium bowl. Pour half of mixture over the brisket; turn brisket fat-side up covering with remaining onion mixture. Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides. Bake for 3 hours or until fork-tender. Remove from oven. (Brisket can be cooled and held in the refrigerator overnight at this stage.)
  3. In a 10 inch skillet over medium heat, melt 2 tablespoons of butter; saute onions and mushrooms for 5-8 minutes or until light golden brown.
  4. Remove brisket from pan; pour off juices skimming the fat off the top. Remove layer of fat from brisket. Slice meat across the grain into 1/4 inch thick slices. Return meat to roaster. Top the meat with the mushroom mixture, meat juices, and tarragon. Cover with foil. Return to oven to heat through before serving.

Nutrition Facts

Per Serving: 911 calories; 63.2 g fat; 43.1 g carbohydrates; 40.7 g protein; 173 mg cholesterol; 1049 mg sodium. Full nutrition

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  1. 25 Ratings

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Most helpful positive review

Bizarre ingredients, INCREDIBLE flavor! I’m usually not afraid to take risks with my food, and I’m so glad I tried this. I’d never made brisket before, but this was super easy and the flavor w...

Most helpful critical review

I used normal onions instead of pearl. Just didnt care for the taste of the meat. Way to Sweet

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Least positive

Bizarre ingredients, INCREDIBLE flavor! I’m usually not afraid to take risks with my food, and I’m so glad I tried this. I’d never made brisket before, but this was super easy and the flavor w...

The ingredients are unusual, but the brisket comes out GREAT! I used my crock pot, and omitted the pearl onions and tarragon, and it was awesome. The sauce is like a bbq sauce but it has more de...

This was excellent. Ridiculous ingredients, but super easy and very tasty. I chopped the fresh tarragon, but forgot to add it at the end, and it was not missed. I tried a bite with a sprinkle...

I have tried several brisket recipes and none have really been "a keeper", as my husband says. But I just made this for dinner and my husband is just raving about it! He keeps going back to th...

This is the first brisket I've made and I got so many compliments on it. I cooked it in the oven on Christmas Eve for 3 hours. On Christmas morning, I sliced it up and added the mushroom and o...

My 26 year-old son made this last night for Passover (okay, I'm sure not everything was allowable), but it was by far the BEST brisket I've ever had! He did cook it at a lower temp for longer as...

I have never made Beef Brisket, this was the first recipe I have tried. I thought it turned out good. I could only find a 2 pound Brisket so I cut the recipe in half. I'm glad I did because i...

This recipe was absolutely outrageous. My husband was hesitant to try it at first but loved the end result. A must try dish

Barely followed the recipe except for the basic tastemakers here (jelly + onion soup mix), wasn't afraid of this recipe because my mother has a meatball recipe very similar that is the best thin...