Sometimes a great recipe comes along that just keeps giving and giving and giving! This is one of those recipes that even today after years of making this, I still find new ways to use it…my Slow Cooker Beef Brisket with Tomato Gravy. My in-house family is just two people since both my children have families of their own so this one recipe creates 3 meals for us but will still give a family of four two generous meal options.
This is a great comfort dish coming just in time for the busy holidays when you can have one recipe that makes so many options even holiday appetizers. Plus, its done in a slow cooker so you can throw it together in the morning and it will be ready for you when you get home from work. I usually serve the first meal with the brisket over polenta and then top with the tomato gravy. You could even serve it the same way over mashed potatoes or white rice. Delicious either way!
Leftovers can be used for BBQ Beef Sandwiches, French Dips, Beef Empanadas, Brisket Tacos…you name it! Last week, I used the tomato gravy as a base and chopped up the brisket to make a delicious soup on a rainy day (the cornbread was an added bonus)!
Ingredients Brisket Dry Rub Paste
Slow Cooker Beef Brisket
Tomato Gravy
Directions
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! |
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Looks too tasty 🙂
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that look good to eat😊😊😊
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