Brisket can be difficult to cook, but this recipe always turns out great. I live in the country and have a 60-mile commute to work each day, so I use the slow cooker often. It's a great way to get a good meal on the table for my family after a long day. —Jenni Arnold, Woodbury, Tennessee
- 1 fresh beef brisket (4 pounds)
- 1 can (15 ounces) tomato sauce
- 1 bottle (12 ounces) beer or nonalcoholic beer
- 1 cup chopped green pepper
- 2/3 cup chopped onion
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons prepared mustard
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- Cut brisket into thirds; place in a 5-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over beef. Cover and cook on low for 8-9 hours or until meat is tender.
- Thinly slice meat across the grain. If desired, thicken cooking liquid. Yield: 10 servings.
Originally published as Tender Beef Brisket in Simple & Delicious January/February 2009, p17
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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