Taste of Home
Slow-Cooker Beef Brisket
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 8 servings.
This slow-cooker beef brisket recipe is so easy to prepare and has been a family favorite for years. I added the fresh mushrooms to give it more flavor. —Mary Ann Lee, Clifton Park, New York
Ingredients
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1 fresh beef brisket (3 to 4 pounds)
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1/2 pound sliced fresh mushrooms
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2 bay leaves
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1 can (15 ounces) crushed tomatoes
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1 cup chopped onion
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1/2 cup packed brown sugar
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1/2 cup balsamic vinegar
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1/2 cup ketchup
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1/4 cup cornstarch
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1/4 cup cold water
Directions
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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.
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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 until thickened, about 2 minutes. Slice meat across the grain; serve with gravy.
Nutrition Facts
1 serving: 341 calories, 8g fat (3g saturated fat), 72mg cholesterol, 339mg sodium, 31g carbohydrate (21g sugars, 2g fiber), 37g protein.
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