Rub flour into brisket on both sides and place in slow cooker.
In a bowl, combine onion soup mix, peppercorns, tomato soup and
beef stock. Pour mixture over brisket.
Cover and cook on LOW for
12 hours or on HIGH for 6 hours, until beef is very tender.
Transfer brisket to deep platter and slice thinly.
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.