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Categories:
fresh beef brisket Italian crushed tomatoes red onion red wine vinegar Worcestershire sauce garlic brown sugar celery pepper salt ground cumin liquid smoke cornstarch cold water
Viewed: 70 - Published at: 6 years agoIngredients
- 1 fresh beef brisket (3 to 4 pounds)
- 1 can (28 ounces) Italian crushed tomatoes
- 1 large red onion, chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 4 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 teaspoon celery seed
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon liquid smoke
- 4 teaspoons cornstarch
- 3 tablespoons cold water
Method
- Cut brisket in half; place in a 5-qt. slow cooker. In a large bowl, combine the tomatoes, onion, vinegar, Worcestershire sauce, garlic, brown sugar, celery seed, pepper, salt, cumin and liquid smoke. Pour over beef. Cover and cook on low for 8-10 hours or until meat is tender.
- Remove meat to a serving platter; keep warm. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in 4 cups cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice brisket across the grain; serve with gravy.
