Having started with one small steakhouse, Golden Corral Corporation has grown into one of the nation's strongest family restaurant chains. The ability to adapt to changing tastes allowed Golden Corral to continue growing during the 1980s and 1990s as changes in eating habits and increased competition brought drastic change to the family steakhouse business. Success continued in the 2000s as well--by 2003 the company operated and franchised 467 restaurants throughout the United States, serving 167.5 million guests that year.


Beef Brisket

Golden Corral Copycat Recipe

Serves 12

6 pounds beef brisket
1 head garlic, divided into cloves
6 tablespoons Creole seasoning
2 teaspoons red pepper
1 onion, chopped
2 (10.5 oz) cans cream of mushroom soup
1/2 cup water
cornstarch, for thickening
2 tablespoons Kitchen Bouquet (more if needed)

Trim brisket of fat and cut each garlic clove in half lengthwise. Stud meat with garlic pieces. Generously sprinkle Creole seasoning and red pepper over meat.  Add onion, soups and water. Cook on LOW for 8 to 10 hours.

Remove brisket and allow liquid in slow cooker to cool. As fat rises to the top, skim and add cornstarch for thickening and Kitchen Bouquet for color to make gravy.  Slice brisket and serve.


  1. "Cook on LOW for 8 to 10 hours" Low? In what? Oven? Crock pot? What is "low" if it is an oven bake setting?

  2. The fat is the best part! Best not to cut it off or skim it. Eat it!