Shelly's Recipe

SLOW-COOKED BRISKET

Category: Brisket/Cornbeef

2 medium russet potatoes
2 medium onions, thinly sliced
2 garlic cloves, minced
2 bay leaves
4 lb first-cut brisket
2 tsp salt
2 tsp paprika
1/2 tsp freshly ground pepper
3 medium sweet potatoes, peeled, quartered
2 cups beef broth
1/4 cup red wine vinegar
3 tbsp packed light brown sugar

Peel and shred potatoes; place in bottom of 5- to 6-quart crock pot with onions, garlic and bay leaves. Rub brisket with salt, paprika and pepper; place in crock pot, cutting to fit as needed. Top with sweet potatoes. Place broth, vinegar and brown sugar in medium bowl; stir until sugar is dissolved. Add to crock pot. Cook on high 5 hours. With long-handled fork, remove meat. Cut across the grain into 1/2 inch slices; return to crock pot. Gently stir meat into sauce; cook on high 1 1/2 hours or until meat is fork-tender. Serves 6