Slow-Cooked Beef Brisket
Want to know where the beef is? Look no further than this slow-cooked brisket, marinated in red wine vinegar, chili sauce and more.
1 first cut beef brisket
Lightly salt and pepper both sides of meat and place in crock-pot. Pour over chili sauce. Fill empty chili sauce bottle with red wine vinegar and pour over meat. Mince garlic and sprinkle over top. Slice onion and neatly place slices covering meat. Cook several hours. Let meat cool completely, then refrigerate. Meat can be refrigerated overnight if you desire. Thin slice against the grain and place on deep serving platter. Neatly place sliced onions on top of meat. Heat gravy in a saucepan just before boiling. Pour heavily over meat and serve.
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Ready in 4 hours