Burgundy Brisket

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Used 6-quart slow cooker

Prep Time 20 mins
Cook Time 2 hrs
Temp Low
Yield Serves 8

NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature before reheating.

Ingredients

  • 1 Package Onion soup mix
  • 1 1/2 Cup Burgundy wine (or beef broth)
  • 1/4 Cup Water
  • 2 Tablespoons Flour
  • 1 Tablespoon Dried basil
  • 2 Teaspoons Dried thyme
  • 2 Teaspoons Sugar (or 1 tsp sugar-substitute)
  • 4 Cloves garlic, minced pepper to taste
  • 4 Pounds Beef brisket (NOT corned beef brisket!)
  • 1 Pound Mushrooms, cut in halves or quarters

Directions

  1. Step One

    In a large slow cooker, (big enough for the brisket), whisk together soup mix, wine, water, and flour until blended.

  2. Step Two

    Stir in basil, thyme, sugar, garlic, and pepper.

  3. Step Three

    Add brisket, spooning some of the sauce over the top.

  4. Step Four

    Cover and bake for 6-8 hours, basting occasionally, until tender when pierced with a fork.

  5. Step Five

    Remove from slow cooker and place brisket on a sheet of heavy foil.

  6. Step Six

    Pour sauce into a bowl, cover and refrigerate.

  7. Step Seven

    When brisket is cool, wrap in foil and refrigerate (brisket and sauce may be refrigerated separately overnight).

  8. Step Eight

    Remove solidified fat from sauce and discard.

  9. Step Nine

    Slice brisket thinly against the grain and then overlap slices in slow cooker.

  10. Step Ten

    Pour sauce over meat and then add mushrooms (if desired).

  11. Step Eleven

    Cook on high for 2 hours, or until heated through, basting once after 1 hour.

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