Tangy Beef Brisket

Submitted by Audrey M

"A nice way to fix and inexpensive cut of beef. Has a mild flavor that isn't very over powerring. Serve with Herb Roasted Potatoes and Side salad."

 

• Ready In: 9hrs 10mins
• Ingredients: 15
• Serves: 12

ingredients

• 5 lbs beef brisket
• 1 (12 ounce) can tomato sauce
• 1⁄2 cup red wine vinegar
• 2 tablespoons brown sugar
• 3 tablespoons liquid smoke flavoring
• 1⁄2 cup light soy sauce
• 2 tablespoons Worcestershire sauce
• 1⁄2 cup barbecue sauce
• hot sauce
• 1⁄3 cup corn syrup
• 1 tablespoon garlic powder
• 1 tablespoon dry mustard
• 6 ounces carbonated lemon-lime beverage or 6 ounces ginger ale
• 4 tablespoons water
• 4 tablespoons cornstarch

directions

1. Trim brisket of all visible fat; place in crockpot.
2. In a medium size mixing bowl, combine remaining ingredients except water and cornstarch; mix well.
3. Pour over brisket.
4. Cook on high heat for 2 hours or until simmering.
5. Turn heat to Low and cook for 7 to 9 hours.
6. Remove brisket 1/2 hour before serving.
7. Place meat on a platter and shred into strips.
8. Cover meat with aluminum foil and place in 200 degree oven to keep warm while thicken juices for gravy by mixing 4 Tablespoons water and cornstarch together.
9. Turn crockpot to high and stir in mixture.
10. Stir a couple of times to check for desired thickness of gravy.