Holiday Crockpot Recipes: Beef Brisket

Barbara G.

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4 lbs. beef brisket (NOT corned)
2 onions, chopped
4 cloves garlic, minced
5 carrots, cut into chunks
3 Tbsp. ketchup
2 Tbsp. red wine vinegar
2 Tbsp. brown sugar
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. flour
1/2 cup water
1 tablespoon Worcestershire sauce

Place onions in bottom of slow cooker, then place brisket, fat side up, on top of onions. Sprinkle garlic on top. Surround meat with carrots. Combine ketchup, vinegar, and brown sugar in small bowl and then rub into beef. Add enough water, about 1 cup, to coat the bottom of the cooker. Cover crockpot and cook on low 8-10 hours.

For gravy, remove brisket and carrots from the slow cooker, place on serving plate, and cover tightly with foil. Turn crockpot temperature to High. Mix flour with 1/2 cup water, add to crockpot, and bring to a boil, stirring frequently with wire whisk. Boil until gravy is thickened; then add Worcestershire sauce. Season with salt as needed until the flavor comes to life.

Slice meat and serve with gravy and carrots.

Note: If you don't like onions, you can eliminate them.

Crockpot-Beef-Brisket.jpg


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