Slow Cooker Beef Brisket Recipe

4 10 10
Slow Cooker Beef Brisket Recipe
Slow Cooker Beef Brisket Recipe photo by Taste of Home
Publisher Photo

Slow Cooker Beef Brisket Recipe

Read Reviews
4 10 10
Publisher Photo
“This brisket is so easy to prepare and has been a family favorite for years," shares Mary Ann Lee in Clifton Park, New York. "I added the fresh mushrooms to give it more flavor.”
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

Ingredients

  • 1 fresh beef brisket (3 to 4 pounds)
  • 1/2 pound sliced fresh mushrooms
  • 2 bay leaves
  • 2 cups crushed tomatoes
  • 1 cup chopped onion
  • 1/2 cup packed brown sugar
  • 1/2 cup balsamic vinegar
  • 1/2 cup ketchup
  • 1/4 cup cornstarch
  • 1/4 cup cold water

Directions

Cut brisket in half; place in a 5-qt. slow cooker. Add mushrooms and bay leaves. Combine the tomatoes, onion, brown sugar, vinegar and ketchup; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
Remove beef and keep warm. Discard bay leaves. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat across the grain; serve with gravy. Yield: 6-8 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Slow Cooker Beef Brisket in Simple & Delicious March/April 2008, p66

Nutritional Facts

5 ounce-weight: 341 calories, 8g fat (3g saturated fat), 72mg cholesterol, 339mg sodium, 31g carbohydrate (21g sugars, 2g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 2 starch.

  • 1 fresh beef brisket (3 to 4 pounds)
  • 1/2 pound sliced fresh mushrooms
  • 2 bay leaves
  • 2 cups crushed tomatoes
  • 1 cup chopped onion
  • 1/2 cup packed brown sugar
  • 1/2 cup balsamic vinegar
  • 1/2 cup ketchup
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  1. Cut brisket in half; place in a 5-qt. slow cooker. Add mushrooms and bay leaves. Combine the tomatoes, onion, brown sugar, vinegar and ketchup; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
  2. Remove beef and keep warm. Discard bay leaves. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat across the grain; serve with gravy. Yield: 6-8 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Slow Cooker Beef Brisket in Simple & Delicious March/April 2008, p66

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Reviews forSlow Cooker Beef Brisket

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MY REVIEW
tjwagnon User ID: 6440068 101057
Reviewed Sep. 15, 2013

"easy and delicious!"

MY REVIEW
rabbit29 User ID: 7272158 208533
Reviewed Jun. 2, 2013

"My family loved this.."

MY REVIEW
Phxkmoore User ID: 7188601 208532
Reviewed Mar. 20, 2013

"I am new to slow cooking and this recipe is very easy. Plus the family really liked it."

MY REVIEW
daisey5 User ID: 146806 94334
Reviewed Dec. 16, 2012

"We enjoyed this very much. Served Mashed Potatoes and green beans with it."

MY REVIEW
deepeteo User ID: 6410288 116950
Reviewed Nov. 3, 2012

"No good! Too tangy and sweet!"

MY REVIEW
hdfisher User ID: 6784142 162441
Reviewed Sep. 20, 2012

"My family loved the combination of flavors and I loved how easy it was to make it."

MY REVIEW
Lizzy3272 User ID: 6449309 162439
Reviewed Mar. 21, 2012

"The ketchup gave it a very tart taste that did not compliment the beef at all - I think it would've been fine with just the tomato paste"

MY REVIEW
eatnrun User ID: 2156030 147549
Reviewed Jan. 15, 2012

"My husband doesn't really care for cooked tomatoes but he enjoyed this meal. Thanks!! I also enjoyed it and looking forward to left-overs!!!!!"

MY REVIEW
s_pants User ID: 174050 208531
Reviewed Sep. 26, 2011

"Really enjoyed the flavor of the brisket with the gravy. Added the gravy to mashed potatoes, too, but it ended up being overload. Almost too sweet to have so much of it at one time."

MY REVIEW
joehonda User ID: 1404255 75113
Reviewed Jul. 18, 2008 Edited Aug. 11, 2008

"This was wonderful! My family really enjoyed this dish. Only thing different I did was add a can of mushrooms (drained) as I did not have fresh and when making the gravy I added a can of beef broth as it was to thick for my liking. Will make this again! Plan on trying the recipie with beef roast next time."

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