Beef Brisket w/Gravy
  • Cooking Time: 8hrs
  • Servings: 5-7
  • Preparation Time: 10min
  • 2-4LB Beef Brisket
  • 1c Ketchup
  • 1c Water
  • 1/4c Whole-grain Horseradish Mustard
  • 1/8c Cider Vinegar
  • 1tsp Sugar
  • Salt & Pepper
  • GRAVY:
  • 1/4c Wondra Flour
  • 1 can Beef Broth
  • 1 sm Cabbage, thinly sliced
  • 3 Carrots, sliced
  • 1 Onion, sliced
  • 2-3 cloves Garlic, minced
  • Olive Oil
  • Salt & Pepper
  1. * Cut brisket in half and put in Crockpot- WITHOUT corning spice packet.
  2. * Blend together remaining ingredients for BRISKET, pour over meat and cook on LOW setting 6-8hrs til fork-tender.
  3. * Remove beef and set aside to rest; pour juices from crock into saucepan.
  4. * BEGIN VEGGIES: heat olive oil in skillet for sauteing; add veggies and saute on med heat for 5-7min.
  5. * Add ladle-full of crock juices to veggies once they're tender-crisp; cover and reduce heat to very low to simmer and steam while preparing gravy and meat for serving, stirring occasionally.
  6. * BEGIN GRAVY: add broth to crock juices over med heat in saucepan while slowly incorporating flour with a wire whisk til there are no lumps.
  7. * Cook gravy, whisking frequently, til thickened to your liking, then cover and remove from heat.
  8. * Slice cooled, rested beef across the grain on a serving platter.
  9. * Ladle gravy over meat, setting aside some to for guests to serve themselves (in the event that you also made mashed potatoes, as I did).
  10. * Serve with veggies and your choice of starch (bread, biscuits, taters, rice).
So I wanted to make a brisket as is tradition on New Year's, but I get tired of the Corned Beef n Cabbage. I dug around on the Interwebz and modified one I found for a Crockpot to use what I had around in the way of seasoning and condiments, and made gravy from the juices! It was YUM!