Ingredients
1 fresh beef brisket (3 to 4 pounds)1 can (28 ounces) Italian crushed tomatoes1 large red onion, chopped2 tablespoons red wine vinegar2 tablespoons Worcestershire sauce4 garlic cloves, minced1 tablespoon brown sugar1 teaspoon celery seed1 teaspoon pepper1/2 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon liquid smoke4 teaspoons cornstarch3 tablespoons cold water
Preparation
Place brisket 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 until meat is tender, 8-10 hours.
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 until thickened, 2 minutes. Slice brisket across the grain; serve with gravy.
