Slow-Cooker Sweet and Tangy Brisket

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12 servings


  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon dried minced garlic
  • 1 beef brisket (3½ to 4 pounds), trimmed of fat, cut into 3 pieces
  • 1 cup chopped onion
  • ⅔ cup cider vinegar
  • 1 can (6 ounces) tomato paste
  • ½ cup packed brown sugar


Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix salt, pepper, ginger, allspice, cinnamon and garlic. Rub seasoning mixture on beef pieces; set aside. Place onion in cooker; top with beef.
In medium bowl, mix vinegar, tomato paste and brown sugar. Pour mixture over beef. Cover; cook on Low heat setting 9 to 11 hours.
Remove beef from cooker. Transfer sauce to 2-quart saucepan; heat to boiling over medium-high heat, stirring occasionally. Reduce heat; simmer 5 to 8 minutes, stirring occasionally until reduced to about half.
Cut beef against the grain into slices; place on serving platter. Serve with sauce.