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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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âThis 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.â 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:
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.
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