Hanukkah Beef Brisket
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Serves/Makes: 8
Ready in: 2-5 hrs
- 1 large onion, thinly sliced
- 2 1/2 pounds well-trimmed, first-cut beef brisket
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup chili sauce, divided
- 1 1/2 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 2 large sweet potatoes, peeled, cut into 1-inch pieces
- 1 cup pitted dried plums (prunes)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Place onion in slow cooker. Place brisket over onions (tucking edges under to fit, if necessary). Sprinkle salt and pepper over brisket. Spoon half the chili sauce over brisket. Cover and cook on HIGH for 3 1/2 hours. Mix remaining chili sauce, brown sugar and cinnamon together in large mixing bowl. Add sweet potatoes and prunes; toss to coat. Spoon mixture over brisket. Cover and cook on HIGH for 1 1/4 to 1 1/2 hours or until brisket and sweet potatoes are tender. Transfer brisket to carving board; tent with foil. Transfer vegetables to serving dish, leaving juices in slow cooker. Keep vegetables warm. Mix cornstarch with water until smooth. Stir mixture into slow cooker juices. Cover and cook on HIGH for 10 minutes or until sauce thickens. Carve brisket crosswise into thin slices. Arrange on serving platter with vegetables. Top with juices.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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