This recipe is easy and tasty. I love to start this mid morning and its ready by dinnertime. I will serve this with coleslaw and buns sometimes. Or I can dress it up and serve with mashed cauliflower, and a steamed veggie. It’s a versatile meat recipe.
Ingredients
- 4 to 5 LBS Beef Brisket Trimming fat if necessary
- 2 Cups Water
- 1/4 Cup Ketchup
- 1 Env. Onion Soup Mix
- 1 Env. Herbalife Cream of Chicken Soup Mix
- 2 TBLS Worchestershire Sauce
- 1 Clove Garlic Chopped
- 1/4 tsp Black Pepper
- 1/2 tsp Cinnamon
- 1/4 Cup Water
- 3 TBLS Whole Wheat Flour Whole Wheat preferable
Servings:
Instructions
Cooking Brisket
- Using a 5 qt Crock Pot. Place brisket in crock
- In a separate bowl, combine next 8 ingredients.
- Pour over brisket. Cover and cook for 10-11 hours on low or 5 hours on high.
- When brisket is cooked, turn off crock pot. Keep it covered to keep warm.
Make Sauce
- Ladle out about 1 1/2 cups of the cooking liquid.
- Stir the 1/4 c cold water into the flour in small sauce pan.
- Slowly add the 1 1/2 c cooking liquid.
- Cook and stir until thickened and bubbly. Continue to cook for 1 more minute.
Finishing Brisket
- Remove brisket to a serving platter and pour gravy over the surface of the brisket.
- Slice the beef into thin slices across the grain.
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