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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
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    8 servings


  • 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


  • 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.
Nutrition Facts
5 ounces cooked meat with 1/2 cup gravy: 262 calories, 7g fat (3g saturated fat), 72mg cholesterol, 425mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 36g protein. Diabetic exchanges: 5 lean meat, 1 vegetable.

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  • Katy's mom
    Dec 10, 2020

    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.

  • eileen
    Jul 3, 2019

    Answer for Karen: Could the mystery ingredient be the liquid to brisket was cooked in?

  • Karen
    Mar 21, 2017

    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

  • barbarabolk
    Jun 30, 2013

    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.

  • Larsky
    Feb 14, 2012

    No comment left

  • ksandjs1
    Feb 2, 2012

    No comment left

  • obsessedwithfood
    Jan 17, 2012

    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.

  • ezondii
    Aug 30, 2011

    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.