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.
- 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
In a large slow cooker, (big enough for the brisket), whisk together soup mix, wine, water, and flour until blended.
Stir in basil, thyme, sugar, garlic, and pepper.
Add brisket, spooning some of the sauce over the top.
Cover and bake for 6-8 hours, basting occasionally, until tender when pierced with a fork.
Remove from slow cooker and place brisket on a sheet of heavy foil.
Pour sauce into a bowl, cover and refrigerate.
When brisket is cool, wrap in foil and refrigerate (brisket and sauce may be refrigerated separately overnight).
Remove solidified fat from sauce and discard.
Slice brisket thinly against the grain and then overlap slices in slow cooker.
Pour sauce over meat and then add mushrooms (if desired).
Cook on high for 2 hours, or until heated through, basting once after 1 hour.
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