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Mom’s Celery Seed Brisket

Warning: Keep a close eye on this tangy pot of goodness. Because it’s been fine-tuned to perfection, it tends to vanish at gatherings. —Aysha Schurman, Ammon, Idaho
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    8 servings

Ingredients

  • 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

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.
Nutrition Facts
5 ounces cooked meat with 1/2 cup gravy: 262 calories, 7g fat (3g saturated fat), 72mg cholesterol, 425mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 36g protein. Diabetic exchanges: 5 lean meat, 1 vegetable.

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