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Slow Cooker Brisket In Creamy, Spicy Gravy
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- #127256
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
6 pounds beef brisket
1 head garlic, divided into cloves
6 tablespoons Creole seasoning
2 teaspoons red pepper
1 onion, chopped
2 cans (10.5 ounce size) cream of mushroom soup
1/2 cup water
cornstarch, for thickening
2 tablespoons Kitchen Bouquet (more if needed)
directions
Trim brisket of fat and cut each garlic clove in half lengthwise. Stud meat with garlic pieces. Generously sprinkle Creole seasoning and red pepper over meat.
Add onion, soups and water. (You can use the reduced-fat mushroom soups if desired). Cook on LOW for 8 to 10 hours.
Remove brisket and allow liquid in slow cooker to cool. As fat rises to the top, skim and add cornstarch for thickening and Kitchen Bouquet for color to make gravy.
Slice brisket and serve.
added by
chavalita
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
480 calories, 26 grams fat, 9 grams carbohydrates, 51 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 6, 2013
First time making brisket with a gravy made from soup. I liked it better than I thought I would. The meat was tender. The sauce was a little salty though. I'd try to find a low sodium creole seasoning or something next time. I'll probably try it again. The family really liked it.