Mom’s Celery Seed Brisket
Warning: Keep a close eye on this tangy pot of goodness. Because it’s been fine-tuned to perfection, it tends to vanish at gatherings. —Aysha Schurman, Ammon, Idaho
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
Reviews
For Karen (and others who might be confused) the cooking liquid comes from the large can of tomatoes and their juices .The meat itself will also give off liquid. If it doesn't make enough liquid, just add a little broth or water.
Answer for Karen: Could the mystery ingredient be the liquid to brisket was cooked in?
What is "cooking liquid" it isn't on the list of ingredients. Same as liquid smoke? If so, please use the same words in directions as in ingredients. PLEASE
I flollowed recipe exactly. My husband and I both thought it was very bland. A waste of a brisket. I threw away the sauce, doctored up the leftovers and had French dips the 2nd night.
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The brisket seemed kind of expensive but it was well worth it. Meat was very tender and the tomato beef gravy over the top of it was out of this world. Delicious with a capital D. Made a ton of gravy compared to the amount of meat I had though. Will definitely make this again! Followed the recipe exactly and I wouldn't change a thing.
This was really good. I didn't have a brisket in the freezer so I used a round roast - and fire roasted diced tomatoes in lieu of Italian crushed. There were absolutely NO leftovers - big hit with the family.