Slow Cooked Beef Brisket - V. Mac Baldwin

The Baldwin family describes their slow-cooked brisket as “an easy, gotta try dish”.

Cook: 7 hours

Ingredients

• 1 fresh or frozen beef brisket (3-4 lbs)

• 1/2 lb sliced fresh mushrooms

• 2 bay leaves

• 2 cups crushed tomatoes

• 1 cup chopped onions

• 1/2 cup packed brown sugar

• 1/2 cup balsamic vinegar

• 1/2 cup ketchup

• 1/2 cup cornstarch

• 1/4 cup cold water

• 2 cloves minced garlic

Instructions

1. Cut the brisket in half and place in a 5-quart slow cooker.

2. Add mushrooms and bay leaves.

3. Combine the tomatoes, onion, brown sugar, vinegar, and ketchup. Pour over the beef.

4. Cover and cook on low heat for 6-7 hours or until the meat is tender.

5. Remove beef and keep warm.

6. Discard bay leaves.

7. In a large saucepan, combine cornstarch and water until smooth.

8. Gradually stir in cooking liquid.

9. Bring to a boil. Cook and stir for 2 minutes until thickened.

10. Slice meat across the grain. Serve with sauce.