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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 10 |
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This recipe makes tender slices of beef in a delicious au jus. To easily get very thin slices, chill the brisket before slicing, then reheat in the juices.Dawn Fagerstrom, Warren, Minnesota Ingredients:
1 fresh beef brisket (2-1/2 pounds), cut in half |
1 tablespoon canola oil |
1/2 cup chopped celery |
1/2 cup chopped onion |
3/4 cup beef broth |
1/2 cup tomato sauce |
1/4 cup water |
1/4 cup sugar |
2 tablespoons onion soup mix |
1 tablespoon cider vinegar |
12 hamburger buns, split |
Directions:
1. In a large skillet, brown brisket in oil on both sides; transfer to a 3-qt. slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add the broth, tomato sauce and water; stir to loosen the browned bits from pan. Add the sugar, soup mix and vinegar; bring to a boil. Pour over brisket.
2. Cover and cook on low for 7-8 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve meat in buns with cooking juices. Yield: 10 servings.
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