Print Recipe

Brisket of Beef in Tomato Onion Gravy

RG

Ingredients

  • 1/4 cup all-purpose flour
  • 1 (4- to 5-pound) beef brisket, trimmed
  • 1 (1 1/2 ounce) package dry onion soup mix
  • 1/2 teaspoon cracked black peppercorns
  • 1 (10 ounce) can condensed tomato soup
  • 1/4 cup beef stock or water
  • 2 tablespoons packed brown sugar
  • 2 tablespoons balsamic or red wine vinegar
  • Additional all-purpose flour (optional) *

Instructions

  1. Rub flour into brisket on both sides and place in slow cooker.
  2. In a bowl, combine onion soup mix, peppercorns, tomato soup and beef stock. Pour mixture over brisket.
  3. Cover and cook on LOW for 12 hours or on HIGH for 6 hours, until beef is very tender.
  4. Transfer brisket to deep platter and slice thinly.
  5. Stir brown sugar and vinegar into sauce. Pour over sliced meat or pass separately in a sauceboat.

Yield: 8 to 10 servings

*If you prefer a thicker gravy, keep cooked brisket warm and pour sauce into a saucepan. Place 2 tablespoons all-purpose flour in a small bowl. Add 1/4 cup hot cooking liquid, 2 tablespoons at a time, stirring to thoroughly blend after each addition. Stir mixture into remaining sauce and cook, stirring, over medium heat until thickened. Pour over brisket and serve.

Source: Delicious & Dependable Slow Cooker Recipes




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