This is a very easy way to make a brisket, and it is perfect for summer cooking when you don't want to turn on the oven. :) The burgundy sauce is wonderful, so be sure to put some on top of your beef.
Ingredients:
1 large brisket, visible fat trimmed (mine was 3 lbs)
1 large onion, sliced
1 1/2 cup burgundy wine (or whatever red wine you have on hand)
1 8 oz can no sodium added tomato sauce
Directions:
Place the brisket in the crock pot and top with the sliced onion. Combine the wine and tomato sauce and pour over the meat and onions. and 1 large onion, sliced in rings. Cook on low for 8 hours or high for 5.
Remove meat from crock pot and let it rest before slicing in thin slices against the grain.
Pour the liquid into a large saucepan, turn the heat on high, and whisk in 2 T of cornstarch to thicken the sauce. Serve sliced beef with the sauce.
Makes 12 servings
Ingredients:
1 large brisket, visible fat trimmed (mine was 3 lbs)
1 large onion, sliced
1 1/2 cup burgundy wine (or whatever red wine you have on hand)
1 8 oz can no sodium added tomato sauce
Directions:
Place the brisket in the crock pot and top with the sliced onion. Combine the wine and tomato sauce and pour over the meat and onions. and 1 large onion, sliced in rings. Cook on low for 8 hours or high for 5.
Remove meat from crock pot and let it rest before slicing in thin slices against the grain.
Pour the liquid into a large saucepan, turn the heat on high, and whisk in 2 T of cornstarch to thicken the sauce. Serve sliced beef with the sauce.
Makes 12 servings
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