Just In Time For Passover - Sweet & Sour Brisket

Here's an easy-to-assemble brisket recipe that cooks all day in a Crockpot or slow-cooker. It's great for Passover which begins April 19 and runs for seven days, ending April 25.

After a short preparation time, turn your slow-cooker on high, and while you are off working or doing other tasks, dinner will be ready in six to seven hours.

Sweet & Sour Brisket

• 1 28-oz. can of crushed tomatoes
• 1 onion, peeled, quartered, and thinly sliced
• 2 cloves garlic, minced
• 1/4 cup brown sugar
• 1/8 tsp. cayenne pepper
• freshly ground pepper
• 2 T fresh lemon juice
• 1 (2 1/4 to 2 1/2 lb.) flat-cut beef brisket
• 1 T red wine vinegar
• 2 T fresh parsley, chopped, optional

Place first seven ingredients in the Crockpot and stir. Nestle the brisket into the mixture and cover it well with the tomato mixture.

Cook on high about six hours or until meat is tender. Turn the meat over half-way through cooking and redistribute sauce, keeping plenty of sauce on top of the meat.

When cooked, transfer meat to a cutting board, cover loosely with foil, and let rest for 5-7 minutes.

Stir the red wine vinegar into the tomato sauce and serve the sauce on the side.

Slice the brisket on the diagonal and garnish with sauce and chopped parsley, if desired.

Serves four.

This recipe was adapted from one I found in www.myrecipes.com