Sweet and Sour Beef Brisket

Ingredients

1/2 cup orange juice
2 tbsp. lemon juice
2 tbsp. light brown sugar
1 tbsp. tomato paste
2 medium onions, thinly sliced
2 medium carrots, cut into 1/2-inch rounds
1/2 cup dark raisins
1 3-lb. first-cut beef brisket
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 tbsp. cornstarch dissolved into 2 tbsp. cold water

Directions

In a 3 1/2-quart slow cooker, mix the orange and lemon juices, brown sugar and tomato paste. Stir in the onions, carrots and raisins.

Cut the brisket crosswise into 2 or 3 large pieces to fit into the slow cooker, and season with the salt and pepper. Stack the brisket pieces on top of the vegetables.

Cover and cook until the meat is tender, 8 to 9 hours on Low (200°F).

Using a slotted spoon, transfer the brisket and the onions, carrots and raisins to a platter, and cover with foil to keep warm.

Skim the fat from the surface of the cooking liquid. In a medium saucepan, bring the cooking liquid to a simmer over medium heat. Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over the brisket and serve immediately.

Makes 4 to 6 servings.