Brisket of Beef in Tomato Onion Gravy (Crock Pot) |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 10 |
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From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson. *You can make this overnight and once cooked, you can refrigerate it. When meat is cooled, slice thinly. Place in a Dutch oven, cover with sauce and reheat on stove top over medium-low until hot and bubbling. Ingredients:
1/4 cup all-purpose flour, may need additional |
1 (4 -5 lb) beef brisket, trimmed |
1 (1 1/2 ounce) dry onion soup mix |
1/2 teaspoon black peppercorns, cracked |
1 (10 ounce) can tomato soup, condensed |
1/4 cup beef stock or 1/4 cup water |
2 tablespoons brown sugar, packed |
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar |
Directions:
1. Rub flour into brisket on both sides and place in slow cooker stoneware.
2. In a bowl, combine onion soup mix, peppercorns, tomato soup, and beef stock.
3. Pour mixture over brisket; cover and cook on high for 6 hours, until beef is very tender.
4. Transfer beef to a deep platter and slice thinly.
5. Stir brown sugar and vinegar into the sauce and pour over the meat or pass sauce separately in a gravy boat.
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