Lemon Brisket
Submitted by Sue Lowes on Mar 10, 2010

Cook this brisket in slow cooker

Servings:
10

Complexity:   
Very Easy

Total Time:
10 hours

Ingredients:
2 ribs celery, halved lengthwise
2 onions, quartered
1 First-cut or flat-cut (leaner section) beef brisket, about 4 pounds, trimmed
2 lemons, cut into thin slices
1 cup raisins or to taste
1 teaspoon salt
Freshly ground pepper
2 low-sodium beef bouillon cubes, dissolved in 2 cups water

Directions:
Line the bottom of a large slow-cooker with celery and onions and top with brisket. Place lemon slices and raisins on the brisket; season with salt and pepper to taste. Add dissolved bouillon.

Cook on low until meat is fork-tender, about 10 to 12 hours. Remove meat to a cutting board and let stand 15 minutes. Skim fat from cooking broth. Adjust seasonings if needed.

Remove lemon slices and cut in half. Pour broth into a serving bowl and add lemons. Slice meat across the grain into thin slices. Halve or quarter the brisket slices and serve with the broth and lemons.