Recipe: Brisket of Beef in Tomato Onion Gravy (crock pot)

BRISKET OF BEEF IN TOMATO ONION GRAVY

1 (1 1/2 ounce) package dry onion soup mix
1/2 teaspoon cracked black peppercorns
1 (10-ounce) can condensed tomato soup, undiluted
1/4 cup beef stock or water
1/4 cup all-purpose flour
1 (4 to 5-pound) beef brisket, trimmed
FOR THE GRAVY:
2 tablespoons packed brown sugar
2 tablespoons balsamic or red wine vinegar
Additional all-purpose flour (optional for thicker gravy)

Rub flour into brisket on both sides and place in slow cooker stoneware.

In a bowl, combine onion soup mix, peppercorns, tomato soup and beef stock or water. 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; keep warm.

Stir brown sugar and vinegar into sauce in slow cooker. Pour over sliced meat or pass separately in a sauceboat.

FOR A THICKER GRAVY:
Keep the cooked brisket warm and pour the sauce from the slow cooker 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 gravy over brisket and serve.

Makes 8-10 servings
Source: Delicious and Dependable Slow Cooker Recipes by Judith Finlayson