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Slow-Cooked Beef Brisket
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1 large onion, sliced
1 fresh beef brisket (3 to 4 pounds), cut in half
1/4 teaspoon pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained
3/4 cup beef broth
1/2 cup chili sauce
1/4 cup packed brown sugar
2 garlic cloves, minced
1/4 cup all-purpose flour
1/4 cup cold water
Place onion in a 5-qt. slow cooker. Rub brisket with pepper; place over onion. Top
with mushrooms. In a bowl, combine the broth, chili sauce, brown sugar and
garlic; pour over brisket. Cover and cook on low for 8-9 hours or until meat is
tender. Remove brisket and keep warm. In a small bowl, combine flour and water
until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or
until thickened. Slice brisket; serve with gravy.
Yield: 6-8 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |