Brisket Dry Rub Paste:

• 1 T kosher salt
• 1 T pepper
• 1 T garlic powder
• 1 T onion powder
• 1 T mustard powder
• 2 T olive oil

Slow Cooker Beef Brisket:

• 4 lb beef brisket, excess fat trimmed
• 2 T vegetable oil
• 3-4 carrots, peeled and cut into pieces
• 3-4 celery stalks, cut into pieces
• 1 large onion, cut into strips
• 2 bay leaves
• 4-5 garlic cloves, peeled and sliced
• 6 oz can tomato paste
• 2 cups beef broth
• 1 T spicy mustard
• 2 T red wine vinegar
• 2 T Worcestershire sauce

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Tomato Gravy

• reserved sauce from brisket
• 1 T olive oil
• 2 c grape tomatoes, chopped
• 1 t minced garlic
• 4 T butter
• 2 T all-purpose flour
• 1/2 cup red wine


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.

Sprinkle the brisket on both sides with salt and pepper. 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 crockpot, 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).

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