Prep 10 mins
Cook 6 hrs 15 mins
Adapted from a recipe by Sondra Morrow at allrecipes.com. Note this calls for a fresh beef brisket, NOT a "corned beef brisket." Additional note: I just made this for the first time; while it's very TASTY, it's not the TENDEREST brisket I've ever had, even though I sliced it very thin. I tossed a dozen baby Red Bliss potatoes in with the meat; they came out really good!
- 3 lbs first-cut fresh beef brisket, trimmed and cut in half
- 1 cup ketchup
- 1 small onion, chopped
- 2 tablespoons cider vinegar
- 2 tablespoons prepared white horseradish, divided
- 1 tablespoon prepared mustard
- 1 teaspoon sugar
- 1⁄2 teaspoon ground black pepper
- Place the brisket in a slow cooker. In a bowl, combine the ketchup, onion, vinegar, 1 tbsp horseradish, mustard, sugar and pepper. Pour over brisket. Cover and cook on low for 6 hours or until tender.
- Remove the beef; set aside. Pour the sauce into a saucepan and add remaining 1 tbsp horseradish; cook, uncovered, over low heat for 13-15 minutes or until reduced and thickened, stirring occasionally. Slice the meat across the grain; serve with sauce.