Another recipe from Taste of Home, this one comes from reader Jenni Arnold. She says, “Brisket can be difficult to cook, but this recipe always turns out great. I live in the country and have a 60-mile commute to work each day, so I use the slow cooker often. It’s a great way to get a good meal on the table for my family after a long day.”
-4 lbs. fresh beef brisket [not corned]
-1 can (15 ounces) tomato sauce
-1 can (12 ounces) beer or nonalcoholic beer
-1 c. chopped green pepper
-2/3 c. chopped onion
-2 Tbsp. brown sugar
-2 Tbsp. balsamic vinegar
-2 Tbsp. Worcestershire sauce
-2 tsp. prepared mustard
-1 tsp. salt
-1 tsp. garlic powder
-1/2 tsp. pepper
1. Cut brisket into thirds; place in a 5-qt. slow cooker. [Trim all but 1/4-in. of fat from beef].
2. In a large bowl, combine the remaining ingredients; pour over beef. Cover and cook on low for 8-9 hours or until meat is tender.
3. Thinly slice meat across the grain. If desired, turn slow cooker to high and thicken pan juices by whisking in a little cornstarch slurry until thick.
Yield: 10 servings.
Photo and recipe credit: tasteofhome.com