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Slow Cooker Beef Brisket Recipe

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“This brisket is so easy to prepare and has been a family favorite for years," shares Mary Ann Lee in Clifton Park, New York. "I added the fresh mushrooms to give it more flavor.”

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6-8 Servings
Prep: 20 min. Cook: 6 hours

Ingredients

1 fresh beef brisket (3 to 4 pounds)
1/2 pound sliced fresh mushrooms
2 bay leaves
2 cups crushed tomatoes
1 cup chopped onion
1/2 cup packed brown sugar
1/2 cup balsamic vinegar
1/2 cup ketchup
1/4 cup cornstarch
1/4 cup cold water

Directions

Cut brisket in half; place in a 5-qt. slow cooker. Add mushrooms and bay leaves. Combine the tomatoes, onion, brown sugar, vinegar and ketchup; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
Remove beef and keep warm. Discard bay leaves. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat across the grain; serve with gravy. Yield: 6-8 servings.

Nutrition Facts: 5 ounces cooked meat with 1/2 cup gravy equals 434 calories, 22 g fat (8 g saturated fat), 102 mg cholesterol, 294 mg sodium, 28 g carbohydrate, 1 g fiber, 31 g protein.

Slow Cooker Beef Brisket published in Simple & Delicious March/April 2008, p66

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Reviews for Slow Cooker Beef Brisket (1)