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Ingredients Jump to Instructions ↓

  1. 1 fresh beef brisket (3 to 4 pounds)

  2. 1/2 pound sliced fresh mushrooms

  3. 2 bay leaves

  4. 2 cups crushed tomatoes

  5. 1 cup chopped onion

  6. 1/2 cup packed brown sugar

  7. 1/2 cup balsamic vinegar

  8. 1/2 cup ketchup

  9. 1/4 cup cornstarch

  10. 1/4 cup cold water

Instructions Jump to Ingredients ↑

  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. 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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