Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Season Brisket liberally with salt and pepper. Heat 1 tbl. oil in large skillet over medium high heat. Brown brisket on both sides,
about 5 minutes per side, starting with fat side down first. Transfer to a slow cooker.
2. Add 1 tbl. oil to skillet. Add onion, carrots and celery and cook until browned, about 5 minutes. Add garlic and cook 30 seconds.
Add vinegar, brown sugar, ketsup, soy sauce, pineapple juice and broth. Bring to a boil. Pour over brisket. Cover and cook
4 - 6 hours on high, or 8 - 9 hours on low, until meat is very very tender.
3 Transfer brisket to a cutting board and skim fat from surface of juices. Cut brisket across the grain in 1/4 inch-thick slices,
Arrange slices so they overlap on a large platter. Surround meat with vegetables and spoon on sauce to moisten; then serve
remaining sauce on the side
**NOTE** 3 ibs of brisket is difficult to find so be prepared to buy and use more. You'll just have some delicious leftovers!!
