Red Wine Vinegar Beef and Onion Brisket

by Elise Wheeler

I had to go to the pantry because we were a bit low on food and the lovely lady there gave us a beef brisket roast.

I am so happy she did because it provides us with not only dinner, but some nice leftovers too.

She also provided me with some broth and canned vegetables.

I decided to get creative and toss some goodness into the crockpot to see what I would end up with, which was a warm and heart red wine vinegar beef brisket with herbs, beets, green beans and bits of carrots in this delicious juicy goodness.

The Ingredients I Used For Red Wine Vinegar Beef & Onion Brisket

  • 2 to 3-pound beef brisket roast
  • 2 cups of beef broth
  • ½ cup of red wine vinegar
  • 2 teaspoons of sea salt
  • teaspoon of ground black pepper
  • tablespoon of horseradish sauce (you can always find this in the grocery store deli)
  • ½ teaspoon of paprika
  • Teaspoon of dried thyme
  • Teaspoon of dried parsley
  • Teaspoon of garlic powder
  • Teaspoon of onion powder
  • ¼ teaspoon of oregano
  • ¼ teaspoon of caraway seeds
  • 1 peeled and finely chopped up carrot
  • 1 peeled and finely chopped up sweet onion
  • 5 cloves of peeled and crushed garlic
  • 2 tablespoons of honey
  • 2 tablespoons of olive oil
  • 1 can of sliced beets with all the juice goodness
  • 1 can of green beans, but liquid drained from it

Basic Steps to Follow for Making the Dish

  1. All you need to do is place the beef brisket roast into your slow cooker with the broth, red wine vinegar, spices, horseradish sauce, herbs, finely chopped onions, garlic and carrots, honey and olive oil. Next, place the lid onto the slow cooker and turn it on medium to low heat and allow the dishes to cook for at least 8 hours.
  2. Once the 8 hours has passed it is time to drain your can of green beans and toss them into the slow cooker and next your sliced beets with juice. Place the lid back onto the crock pot and allow it to cook for another 30 minutes. I find the beef becomes melt in your mouth tender and the veggies full of the most flavor when you allow this dish to cook for as long as you possibly can, but no longer than 10 hours max.
  3. Turn the beef brisket off once it is ready and allow it to cool for another 30 minutes. After, you can serve the dish up as is, or with your favorite sides such as fresh bread, a leafy green salad or a hearty grain dish such as quinoa.
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Some Helpful Tips

  1. If you have too much beef brisket leftover you can take some tender hamburger rolls or bulkie rolls and make a delicious pulled beef brisket sandwich.
  2. Leftover beef brisket with all its tenderly cooked veggies make for a tasty hearty soup. Just shred up the beef as well as you can, leave it right in the slow cooker with the tenderly cooked veggies you made with it and add in 3 to 4 cups of beef broth and some fire roasted diced tomatoes.
  3. Leftover shredded beef brisket makes wonderful beef tacos, quesadillas, chimichangas and nachos. Just add a little Mexican seasoning blend to the shredded beef before using it to make the dishes just mentioned.

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