Sweet-and-Sour Beef Brisket

By á-2852

Ingredients

• 1 beef brisket (4 -5 pounds) trimmed of fact
• 1/4 cup all-purpose flour
• 1 packet (1.25 oz.) onion soup mix
• 1 can (10.75 oz.) tomato soup
• 1/4 tsp black pepper
• 2 tbsp. light brown sugar
• 2 tbsp. red wine vinegar

Preparation

Step 1

1. Pat beef brisket dry with paper towels. Place the flour in a shallow bowl. Dredge the brisket in flour, then shake off the excess. Place thr brisket in a 4-1/2 to 6 quart slow cooker.

2. Place the onion soup mix, tomato soup, and pepper ina small bowl with 1/4 cup of water and stir to combine. Pour this mixture over the brisket.

3. Cover the cooker and cook the beef on high heat until it is quite tender, 6 hours. Remove the brisket from the cooker. Cover it loosely with foil to keep it warm.

4. Strain the liquid that is left in the cooker. Spoon off as much fat as possible. Pour the strained and defatted liquid into a saucepan and heat over medium heat. Add the brown sugar and vinegar and stir until the sauce heats through and the brown sugar melts. Slice the brisket. Pour enough sauce over it to moisten, then serve the remaining sauce on the side.