Zippy Sweet & Sour Beef Brisket
- Ready In:
- 4hrs 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1814.36 g beef brisket, trimmed of fat
- 59.14 ml all-purpose flour, seasoned with
- 0.25 ml salt, and
- 0.25 ml pepper
- 2 (70.87 g) packet onion soup mix
- 2-3 clove garlic, sliced
- 2 (609.51 g) can tomato soup
- 1.23 ml black pepper
- 59.16 ml light brown sugar
- 59.16 ml apple cider vinegar (could substitute red wine vinegar)
directions
- Pat brisket dry with paper towels.
- Place flour in a shallow bowl and dredge meat.
- Shake off excess.
- Place meat in a 4-1/2 to 6-quart slow cooker.
- Combine onion soup mix, garlic, tomato soup and pepper in a small bowl with 1/2 cup of water and stir to combine.
- Pour over brisket.
- Cover the cooker and cook on high for 4-6 hours until quite tender.
- Remove meat to cutting board and let rest while completing gravy.
- Strain liquid from cooker, spooning off as much fat as possible.
- Add this liquid along with brown sugar and vinegar to a 2-quart saucepan and heat over medium heat, stirring until brown sugar melts.
- Cut meat against the grain and place in a 9 x 13" casserole dish.
- Pour finished gravy over meat.
- Cover casserole and heat in 325 degree oven for a minimum of 30 minutes.
- You can certainly lower the heat and leave in the oven longer.
- Sit back and enjoy the applause!
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Reviews
-
I used healthy request tomato soup and splenda brown sugar. I cut up yukon gold potatoes and carrots put them on the bottom of a crock pot and added meat and soup mixture. I cooked on high for 5 hours, seperated gravy and refrigerated it over night and removed as much solidified fat as possible. I put it all back in crock pot and added vinegar mixture,reheated on low. It was absolutely wonderful.
RECIPE SUBMITTED BY
twinsplusonemom
Waukesha, WI
I love food! I believe naming your recipe is just as important as the ingredients. If it sounds good, the kids will have a positive attitude towards it, before they even take a bite.
I'm a stay at home mom of three (twins almost 16 years old and an 8-year old). I'd rather cook than clean.
I spend hours pouring over my cookbook collection and even more time with my cooking magazines, cutting and pasting recipes into my own binders.
If I had a month off, I'd take my family to Florida and Mexico. We'd sit on the beaches and eat fresh seafood forever! And of course, DH and I would enjoy endless Coronas and Tequila Sunrises while our very competant nanny watches the kids.