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Brisket for Brunch
1 beef brisket* (2 1/2 pounds) -- cut in half
1 tablespoon vegetable oil
1/2 cup celery -- chopped
1/2 cup onion -- chopped
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 vinegar
12 hamburger buns -- split
In a large skillet, brown the brisket on all sides in oil; transfer to a slow cooker. In the same skillet, sauté celery and onion for 1 minute. Gradually add broth, tomato sauce and water; stir to loosen the browned bits from pan. Add sugar, soup mix and vinegar; bring to a boil. Pour over brisket. 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: 12 servings
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