Mom's Celery Seed Brisket |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Warning: Keep a close eye on this tangy pot of goodness; itâs been fine-tuned to perfection and tends to vanish at gatherings. âAysha Schurman, Ammon, Idaho 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:
1. Cut brisket in half; place 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 for 8-10 hours or until meat is tender.
2. 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 for 2 minutes or until thickened. Slice brisket across the grain; serve with gravy. Yield: 8 servings.
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