1/4 cup all-purpose flour
1 (4- to 5-pound) beef brisket, trimmed
1 (1 1/2 ounce) package dry onion soup mix
1/2 teaspoon cracked black peppercorns
1 (10 ounce) can condensed tomato soup
1/4 cup beef stock or water
2 tablespoons packed brown sugar
2 tablespoons balsamic or red wine vinegar
Additional all-purpose flour (optional; see note below)
Rub flour into brisket on both sides and place in crock pot.
In a bowl, combine onion soup mix, peppercorns, tomato soup and beef stock.
Pour mixture over brisket. Cover and cook on LOW for 12 hours or on HIGH for
6 hours, until beef is very tender. Transfer brisket to deep platter and slice
thinly. Stir brown sugar and vinegar into sauce. Pour over sliced meat or pass
separately in a sauceboat.
NOTE: If you prefer a thicker gravy, keep cooked brisket warm and pour sauce
into a saucepan. Place 2 tablespoons all-purpose flour in a small bowl. Add
1/4 cup hot cooking liquid, 2 tablespoons at a time, stirring to thoroughly
blend after each addition. Stir mixture into remaining sauce and cook, stirring,
over medium heat until thickened. Pour over brisket and serve.
