Mom’s Celery Seed Brisket

Directions

• Place brisket 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 until meat is tender, 8-10 hours.
• 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 until thickened, 2 minutes. Slice brisket across the grain; serve with gravy.
• Freeze option: Place individual portions of sliced brisket in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little water if necessary.