Sunday, July 26, 2009

Slow-cooked beef brisket

1 large onion, sliced
1 fresh beef brisket (3 to 4 pounds), cut in half
1/4 teaspoon pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained
3/4 cup beef broth
1/2 cup chili sauce
1/4 cup packed brown sugar
2 garlic cloves, minced
1/4 cup all-purpose flour
1/4 cup cold water

Place onion in a 5-qt slow cooker. Rub brisket with pepper; place over onion. Top with mushrooms. In a bowl, combine the broth, chili sauce, brown sugar and garlic; pour over brisket. Cover and cook on low for 8-9 hours or until meat is tender.

Remove brisket and keep warm. In a small bowl, combine flour and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Slice brisket; serve with gravy.

* This is a fresh beef brisket, not corned beef.
* I used chopped onion that I have in freezer.
* In place of flour mixture to thicken, you can use cornstarch and small amount of water.

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