Beef Brisket
By: Wendy Paul
Rub: 1/2 heaping cup of brown sugar
1 tsp salt
1/2 tsp cinnamon
1 tsp paprika
Rub all over dried beef brisket. Cover with plastic wrap and refrigerate overnight.
In a large skillet, brown beek brisket on all sides in olive oil until carmelized in color. Remove.
Add:
1 sweet onion, sliced
1 red onion, sliced
1 leek (light part) halved and sliced.
Saute onions and leek until transparent 3-4 minutes. Add meat back into pan.
Add:
1/2 c balsamic vinegar
1 16oz can crushed tomatoes
1 16oz can of beef broth
Cover and cook at 300 degrees for 2 1/2 hours or place all ingredients in your slow cooker forr 4-6 hours on high. Slice and serve.