Slow-Cooker Sweet and Tangy Brisket

Enjoy this spicy beef brisket prepared in the slow cooker – perfect for a hearty dinner. MORE+ LESS-

By Pillsbury Kitchens

December 15, 2014

teaspoon salt

1/2

teaspoon pepper

teaspoons ground ginger

teaspoon ground allspice

1/4

teaspoon ground cinnamon

teaspoon dried minced garlic

beef brisket (3 1/2 to 4 lb), trimmed of fat, cut into 3 pieces

cup chopped onion

2/3

cup cider vinegar

can (6 oz) Muir Glen™ organic tomato paste

1/2

cup packed brown sugar

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1

Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix salt, pepper, ginger, allspice, cinnamon and garlic. Rub seasoning mixture on beef pieces; set aside. Place onion in cooker; top with beef.
2

In medium bowl, mix vinegar, tomato paste and brown sugar. Pour mixture over beef. Cover; cook on Low heat setting 9 to 11 hours.
3

Remove beef from cooker. Transfer sauce to 2-quart saucepan; heat to boiling over medium-high heat, stirring occasionally. Reduce heat; simmer 5 to 8 minutes, stirring occasionally until reduced to about half.
4

Cut beef against the grain into slices; place on serving platter. Serve with sauce.

If desired, substitute a rump roast in place of the brisket.
If desired, serve sliced brisket on split and toasted buns for hearty sandwiches.
Freeze any leftover brisket for another meal. Seal in a freezer container, label, date and freeze. When ready to use, thaw overnight in refrigerator, then heat until hot and meat thermometer reads 165°F. Beef, if sealed airtight, can be frozen for up to 4 months.