BRISKET FOR A BUNCH RECIPE
This recipe makes tender slices of beef in a delicious au jus. To easily get very thin slices, chill the brisket before slicing, then reheat in the juices.-Dawn Fagerstrom, Warren, Minnesota
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a large skillet, brown brisket in oil on both sides; transfer to a 3-qt. slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add the broth, tomato sauce and water; stir to loosen the browned bits from pan. Add the sugar, soup mix and vinegar; bring to a boil. Pour over brisket.
- Cover and cook on low for 7-8 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve meat in buns with cooking juices.
- Yield: 10 servings.
- Editor's Note: This is a fresh beef brisket, not corned beef.
- Originally published as Brisket for a Bunch in Taste of Home
- February/March 2000, p13
- Nutritional Facts
- ounces equals 331 calories, 9 g fat (3 g saturated fat), 48 mg cholesterol, 536 mg sodium, 33 g carbohydrate, 1 g fiber, 29 g protein.
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