Brisket Dry Rub Paste

Slow Cooker Beef Brisket

Tomato Gravy

Mix salt, pepper, garlic powder, onion, powder and dry mustard in a small bowl. Whisk in 2 tablespoons of olive oil to make a paste.  Rub on both sides of brisket.

Heat the vegetable oil in a large skillet over medium-high heat. Add the brisket and cook until browned on both sides, 4 to 6 minutes per side. Remove from the pan and set aside.

Stir the tomato paste into the pan and cook until heated through, about 2 minutes. Add in the butter, mustard and beef broth; scraping the bottom of the pan with a wooden spoon to remove any browned bits.  Add in the vinegar and Worcestershire sauce and simmer for 5-10 minutes.

 

 

In the bottom of a large oval crock pot, add the carrots, celery, onion and garlic, and bay leaves.

Place the browned brisket on top of the vegetables.

Pour sauce over the brisket.

Cover and cook on low until the brisket is very tender, about 8-9 hours.

Remove the brisket to a cutting board and shred meat.

Tent with foil to keep warm.  Meanwhile, strain the cooking liquid and reserve.

In a skillet, saute the chopped tomatoes and garlic in the olive oil until tomatoes soften.  Add in the butter; let melt.  Stir in flour and cook until thoroughly mixed, about 1-2 minutes.

 

 

 

Whisk in the red wine.  Simmer for 3-5 until heated through.

To serve, place cooked polenta, mashed potatoes, or white rice onto serving dish.  Top with brisket, then the tomato gravy, garnish with fresh chopped parsley (optional).

Bottom Line:  This is an easy, satisfying delicious recipe that will stretch into several meals for your family.  Please give it a try and let me know how you use it in your kitchen. I will be sharing my Beef Brisket Empanadas soon using this awesome recipe! I am Chef Frankie, Always in the Kitchen, Having fun, and Cooking with Wild Abandonment!