A touch of sugar mellows the flavorful sauce that's drizzled over this brisket. "The original recipe came to me from a friend," says Sondra Morrow, Mesa, Arizona. "I revised it for the slow cooker."
- 1 fresh beef brisket (3 to 4 pounds), trimmed and cut in half
- 1 cup ketchup
- 1 small onion, chopped
- 2 tablespoons cider vinegar
- 1 tablespoon prepared horseradish
- 1 tablespoon prepared mustard
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- Place the brisket in a 3-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over brisket. Cover and cook on low for 6 hours or until tender.
- Remove the beef; set aside. Pour the sauce into a saucepan; cook, uncovered, over low heat for 13-15 minutes or until reduced and thickened, stirring occasionally. Slice the meat across the grain; serve with sauce. Yield: 6-8 servings.
Originally published as Tender Beef Brisket in Quick Cooking March/April 2004, p53
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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