Dana Cebolski of Bessemer, Michigan gives a sensational smoky taste to tender slices of this slow-cooked beef brisket. "It's one of my family's favorites any time of the year," she notes.
- 1 fresh beef brisket (2-1/2 pounds)
- 1 tablespoon Liquid Smoke, optional
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chopped onion
- 1/2 cup ketchup
- 2 teaspoons Dijon mustard
- 1/2 teaspoon celery seed
- Place beef in a 3-qt. slow cooker; rub with Liquid Smoke if desired. Sprinkle with salt and pepper. Top with onion. Combine the ketchup, mustard and celery seed; spread over meat.
- Cover and cook on low for 8-10 hours or until meat is tender. Remove and keep warm.
- Transfer cooking juices to a blender; cover and process until smooth. Serve with brisket, thinly sliced across the grain. Yield: 6 servings.
Originally published as Smoked Beef Brisket in Quick Cooking March/April 2005, p23
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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