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Slow Cooker Beef Brisket

Slow Cooker Beef Brisket
“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.”
6-8 ServingsPrep: 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 equals 341 calories, 8 g fat (3 g saturated fat), 72 mg cholesterol, 339 mg sodium,
© Taste of Home 2013

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Slow Cooker Beef Brisket (continued)

Nutrition Facts: 31 g carbohydrate, 2 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013