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Categories:
beef brisket vegetable oil celery onions beef broth tomato sauce water sugar onion soup mix vinegar buns
Viewed: 35 - Published at: 3 years agoIngredients
- 2 1/2 lbs beef brisket, cut in half
- 1 tablespoon vegetable oil
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped onions
- 3/4 cup beef broth
- 1/2 cup tomato sauce
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons onion soup mix
- 1 tablespoon vinegar
- 12 hamburger buns, split
Method
- In a large skillet, brown the brisket on all sides in oil; transfer to a slow cooker.
- In the same skillet, saute celery and onion for 1 minute.
- Gradually add broth, tomato sauce and water; stir to loosen the browned bits from pan.
- Add sugar, soup mix and vinegar; bring to a boil.
- Pour over brisket.
- Cover and cook on low for 7-8 hours or until meat is tender.
- Let stand for 5 minutes before slicing.
- Skim fat from cooking juices.
- Serve meat in buns with cooking juices.
