• 3 lb beef brisket
• 2 medium onions, trimmed & peeled
• 2 medium carrots, trimmed & peeled
• 2 stalks celery, trimmed
• 5 cloves garlic, peeled
• 2 fresh bay leaves
• 1 t whole black peppercorns
• 1 c dry sherry
• 3 qt low-sodium beef stock
• 8 T cornstarch
• ½ c water (or a little more)

Place brisket in slow cooker. Cover with vegetables. Add bay leaves and peppercorns.

Pour in sherry and 1 qt beef stock. Cover.

Turn on low and cook eight to ten hours, or overnight.

Remove vegetables and bay leaves. Discard.

Remove brisket, cut into bite-sized pieces and reserve. (Discard any fatty portions.)

Transfer stock to large pot and add remaining 2 qt beef stock. Bring to roiling boil and cook until reduced to 6 cups.

In small bowl, mix cornstarch with water to form smooth paste.

Reduce heat to low. Whisk cornstarch into reduced stock. Cook until thickened.

Add reserved beef. Stir thoroughly. Heat through. Serve over rice or steamed potatoes or noodles.

Preparation time: 15 minutes
Cooking time: 10 hours

cehwiedel