Brisket of Beef in Tomato Onion Gravy

Brisket of Beef in Tomato Onion Gravy

Brisket of Beef in Tomato Onion Grave

Brisket of Beef in Tomato Onion Grave

1/4 cup all-purpose flour

1 (4- to 5-pound) beef brisket, trimmed

1 (1 1/2 ounce) package dry onion soup mix

1/2 teaspoon cracked black peppercorns

1 (10 ounce) can condensed tomato soup

1/4 cup beef stock or water

2 tablespoons packed brown sugar

2 tablespoons balsamic or red wine vinegar

Additional all-purpose flour (optional; see note below)


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Rub flour into brisket on both sides and place in crockpot.

In a bowl, combine onion soup mix, peppercorns, tomato soup and beef stock. Pour mixture over brisket. Cover and cook on LOW for 12 hours or on HIGH for 6 hours, until beef is very tender. Transfer brisket to deep platter and slice thinly. Stir brown sugar and vinegar into sauce. Pour over sliced meat or pass separately in a sauceboat.

NOTE: If you prefer a thicker gravy, keep cooked brisket warm and pour sauce into a saucepan. Place 2 tablespoons all-purpose flour in a small bowl. Add 1/4 cup hot cooking liquid, 2 tablespoons at a time, stirring to thoroughly blend after each addition. Stir mixture into remaining sauce and cook, stirring, over medium heat until thickened. Pour over brisket and serve.

Makes 8 to 10 servings.


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