celery seed brisket

• Prep: 20 min. Cook: 8 hours
• Yield: 8 Servings

20 480 500

Ingredients

• 1 fresh beef brisket (3 to 4 pounds)
• 1 can (28 ounces) Italian crushed tomatoes
• 1 large red onion, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 4 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 teaspoon celery seed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Liquid Smoke
• 4 teaspoons cornstarch
• 3 tablespoons cold water

Directions

• Cut brisket in half; place in a 5-qt. slow cooker. In a large bowl, combine the tomatoes, onion, vinegar, Worcestershire sauce, garlic, brown sugar, celery seed, pepper, salt, cumin and Liquid Smoke. Pour over beef. Cover and cook on low for 8-10 hours or until meat is tender.
• Remove meat to a serving platter; keep warm. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in 4 cups cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice brisket across the grain; serve with gravy. Yield: 8 servings.

Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts 5 ounces cooked beef with 1/2 cup gravy equals 262 calories, 7 g fat (3 g saturated fat), 72 mg cholesterol, 425 mg sodium, 10 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.