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Recipe Summary

prep:
20 mins
cook:
7 hrs 30 mins
Servings:
12
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Ingredients

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Directions

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  • Stir beef stew mix, water, horseradish and onion in 5-quart slow-cooker or large, deep pot. Add brisket (slicing in half to fit, if necessary). For slow cooker, cover; cook on high for 7-1/2 hours, turning meat once, if possible. For pot, simmer on stovetop, 4 hours.

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  • Remove meat from cooking liquid to cutting board. Cool slightly.

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  • Strain cooking liquid into bowl; discard solids. Skim fat off top and discard. Pour liquid into saucepan. Stir in salt and pepper.

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  • Whisk flour, cold water in measuring cup until smooth. Bring liquid in saucepan to simmering over medium heat. Pour in flour mixture in thin stream, whisking; simmer, whisking, 3 minutes, until thickened (makes 6 cups.)

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  • Trim meat. Divide in half, if cooked in one piece.

To freeze for sandwiches and Stroganoff:

Slice half of brisket across grain into thin slices, for sandwiches. Cut other half into 3/4-inch chunks, for Stroganoff. Let gravy cool slightly. Combine sliced meat with 1 cup gravy in freezer container or heavy-duty freezer bag. Combine beef chunks with remaining gravy in second freezer container or freezer bag. Seal and label. Refrigerate until completely cooled. Freeze.

Nutrition Facts

272 calories; total fat 13g; saturated fat 6g; cholesterol 91mg; sodium 449mg; carbohydrates 6g; fiberg; protein 30g.

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