Brisket in Sunday Sauce
Lorraine’s asked me to make this — it was my second try at it. The first one was “ok”, but a bit bland. I doubled all the spices and it worked out fine!
The brisket comes out very tender but doesn’t fall apart.
Brisket in Sunday Sauce
- 2 cups diced onion
- 1 Tbsp minced garlic
- 28 oz can whole or diced tomatoes
- 1-1/2 cups dry red wine
- 3 bay leaves
- 2 tsp seasoned salt
- 2 tsp oregano
- 2 tsp basil
- 2 tsp paprika
- 1/2 tsp ground black pepper
- 1/4 tsp crushed red pepper
- 5 to 6 lb brisket, external fat removed
- 6 oz can tomato paste
Place onions, garlic, tomato, wine, and spices in the crockpot; stir to mix. Place the brisket in the crockpot, squishing it in if necessary. Cook on High for 4 hours, then reduce to Low for 2 hours.
Note: If using whole tomatoes, cut them in half with kitchen scissors.
Remove the brisket from the crockpot and keep warm.
Transfer sauce from crockpot to a large saucepan and bring to a simmer. Use an immersion blender to produce a smooth sauce. Add the tomato paste and stir well. Simmer for 20 minutes, stirring occasionally.
Slice the brisket and serve with sauce.
Notes:
The recipe called for 1/2 cup stock (any kind) and 1 cup wine. I used all wine.
I went to the store to get tomato paste. I purchased everything on the list, plus a bunch of other stuff … and forgot the paste. So I simmered the sauce on low for 45 minutes, which worked out fine.
Lorraine doesn’t like spicy, so I use 1/4 tsp crushed red pepper. Those that like spicy might double that amount.