If you think brisket is a work-intensive dinner, then it's time you got the slow-cooker involved. A red wine sauce keeps the brisket moist as can be and leaves behind a rich gravy perfect for topping brisket slices, carrots and potatoes.
3 pounds beef brisket, flat cut
1 envelope onion soup mix
1/4 cup ketchup
3/4 cup water
1 teaspoon vinegar
1/4 cup dry red wine, optional
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
2 teaspoons granulated garlic
1/4 teaspoon freshly ground black pepper
Place the brisket in the bottom of the crock pot. Sprinkle with the onion soup mix.
Combine the ketchup and water and whisk together until smooth. Add the vinegar, wine, thyme, marjoram, garlic, and black pepper.
Pour the sauce over the meat.
Cover the crock pot and cook on low for 6 hours or until the meat is tender.
Remove the meat from the crock pot and let rest on a cutting board. If desired, strain and thicken the liquid left in the crock pot while the meat rests. Slice the meat across the grain and serve with the sauce, if desired.
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reviews & comments
July 11, 2013
This brisket rocks! Incredibly tender and TONS of flavor.
July 23, 2008
I tweaked it a bit. Instead of using ketchup, I used 12oz of chile sauce. It was more like a BBQ sauce, yum.
March 20, 2008
This recipe is so easy and tastes great. Unlike many brisket recipes, this one has very little sugar. I remove the layer of fat from the brisket prior to cooking. The excess brisket juice is an excellent beef soup base when added to vegetable broth.