Beef Brisket



Peg's Salt Savory Beef Brisket You can use a chuck roast or other cut of beef suitable for slow cooking.

Ingredients
• 2-2.5 lb. boneless beef brisket
• 1 med. onion, chopped (about 3/4 c.)
1-1/2 tsp. Peg's Salt
• 1/4 tsp. pepper
• 1/2 c. red wine Sprinkle beef on both sides with Peg's Salt and pepper.

Place in crock-pot and top with chopped onion and wine. Flip a couple of times to coat meat. Cook on low for 6-9 hours or high for 4-5 hours. Makes 4-6 servings.

Dutch Oven Version
• 2-2.5 lb. boneless beef brisket
• 1 med. onion, chopped (about 3/4 c.)
• 1-1/2 tsp. Peg's Salt
• 1/4 tsp. pepper
• 1/2 c. red wine Sprinkle beef on both sides with Peg's Salt and pepper.

Place in crock-pot and top with chopped onion and wine. Flip a couple of times to coat meat. Cook on low for 7-10 hours or high for 5-6. Makes 4-6 servings. Cover and cook in a Dutch oven at 250 degrees for 6 hours or until it shreds easily with a fork. Check every hour or so to be sure the liquids don't evaporate. Add wine, beef broth, or water as needed.