1 large brisket, visible fat trimmed (mine was 3 lbs)
1 large onion, sliced
1 1/2 cup burgundy wine (or whatever red wine you have on hand)
1 8 oz can no sodium added tomato sauce
Instructions
Place the brisket in the crock pot and top with the sliced onion. Combine the wine and tomato sauce and pour over the meat and onions. and 1 large onion, sliced in rings. Cook on low for 8 hours or high for 5.
Remove meat from crock pot and let it rest before slicing in thin slices against the grain.
Pour the liquid into a large saucepan, turn the heat on high, and whisk in 2 T of cornstarch to thicken the sauce. Serve sliced beef with the sauce.
Originally Submitted
8/24/2011
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