Mom’S Celery Seed Brisket

• 1 fresh beef brisket (3 to 4 pounds)
• 1 can (28 ounces) Italian crushed tomatoes
• 1 large red onion, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 4 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 teaspoon celery seed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon liquid smoke
• 4 teaspoons cornstarch
• 3 tablespoons cold water

1. Cut brisket in half; place in a 5-qt. slow cooker. In a large bowl, combine the tomatoes, onion, vinegar, Worcestershire sauce, garlic, brown sugar, celery seed, pepper, salt, cumin and liquid smoke. Pour over beef. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove meat to a serving platter; keep warm. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in 4 cups cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice brisket across the grain; serve with gravy.

fresh beef brisket, italian crushed tomatoes, red onion, red wine vinegar, worcestershire sauce, garlic, brown sugar, celery, pepper, salt, ground cumin, liquid smoke, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/mom-s-celery-seed-brisket/ (may not work)