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Sister Barb's Grass-Fed Beef Brisket

From Champaign, OH

<p>Wine- Braised Grass-Fed Brisket<br /> Red wine permeates this fork-tender meat, while the soy sauce and cranberry juice add a nice balance of saltiness and sweetness. Use a large size slow cooker for this 6# hefty cut! Enjoy!</p>
Source: Sister Barb (Entered by Linda Vernon)
Serves: 12-14 servings

3 large onions
1 1/2 tsp salt
1 tsp pepper
3/4 tsp rosemary
1/2 tsp cayenne pepper
6 lb beef brisket
3/4 cup red wine
3/4 cup beef stock
3/4 cup cranberry concentrate
1/2 cup soy sauce
5 large garlic cloves
1/2 cup flour

Step by Step Instructions
  1. In small bowl, combine salt, pepper, rosemary and cayenne pepper; rub over both sides of brisket. Place onions in a large bowl; place brisket on onions, fat side up. In separate bowl, stir together wine, stock, cranberry concentrate, soy sauce and garlic; pour over brisket. Cover and refrigerate for at least 12 hours or for up to 24 hours. Remove brisket to plate; pour onions and liquid into slow-cooker; top with brisket. Cover and cook on low for 12 hours or until meat is fall-apart tender. Transfer brisket to cutting board; tent with foil for 10 minutes. Slice thinly across the grain; arrange on platter. Skim any fat from juices; whisk flour with 1/3-1/2 cup water; whisk into slow-cooker. cover and cook on high for 20 minutes or until thickened. Pour over brisket and serve!