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.


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.

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