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Mom's Celery Seed Brisket Recipe

Mom's Celery Seed Brisket Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 8 hours YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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. Yield: 8 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional 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.

Reviews for Mom's Celery Seed Brisket

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Reviewed Jun. 30, 2013

"I flollowed recipe exactly. My husband and I both thought it was very bland. A waste of a brisket. I threw away the sauce, doctored up the leftovers and had French dips the 2nd night."

Reviewed Jan. 17, 2012

"The brisket seemed kind of expensive but it was well worth it. Meat was very tender and the tomato beef gravy over the top of it was out of this world. Delicious with a capital D. Made a ton of gravy compared to the amount of meat I had though. Will definitely make this again! Followed the recipe exactly and I wouldn't change a thing."

Reviewed Aug. 30, 2011

"This was really good. I didn't have a brisket in the freezer so I used a round roast - and fire roasted diced tomatoes in lieu of Italian crushed. There were absolutely NO leftovers - big hit with the family."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.