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Mom's Celery Seed Brisket

Mom's Celery Seed Brisket
Warning: Keep a close eye on this tangy pot of goodness; it’s been fine-tuned to perfection and tends to vanish at gatherings. —Aysha Schurman, Ammon, Idaho
8 ServingsPrep: 20 min. Cook: 8 hours

Ingredients

  • 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

Directions

  • 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.
© Taste of Home 2013

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Mom's Celery Seed Brisket (continued)

Directions (continued)

  • Yield: 8 servings.
Nutrition Facts: 5 ounces cooked beef with 1/2 cup gravy equals 262 calories, 7 g fat (3 g saturated fat), 72 mg cholesterol, 425 mg sodium, 10 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013