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Prep 20min
Total9hr30min
Ingredients11
Servings12
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Ingredients
1
teaspoon salt
1/2
teaspoon pepper
2
teaspoons ground ginger
1
teaspoon ground allspice
1/4
teaspoon ground cinnamon
1
teaspoon dried minced garlic
1
beef brisket (3 1/2 to 4 lb), trimmed of fat, cut into 3 pieces
1
cup chopped onion
2/3
cup cider vinegar
1
can (6 oz) Muir Glen™ organic tomato paste
1/2
cup packed brown sugar
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Steps
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.
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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.
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