Source: dLife

Beef Brisket with Worcestershire sauce, cinnamon, garlic, and black pepper.

Servings

4 lb whole lean beef brisket
2 cup cold water
0.25 cup Ketchup
1 onion soup mix (1/2 of 2.2oz package)
2 tbsp Worcestershire sauce
0.5 tsp ground cinnamon
1 medium garlic cloves , minced
0.25 tsp black pepper
0.25 cup cold water (cold)
3 tbsp white all purpose flour

1 Remove excess fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place meat in cooker.
2 In a medium bowl, combine 2 cups water, ketchup, soup mix, Worcestershire sauce, cinnamon, garlic, and pepper. Pour over brisket.
3 Cover and cook on low-heat setting for 10 to 11 hours (or on high-heat setting for 5 to 5 1/2 hours).
4 Remove meat to a serving platter, reserving cooking liquid. Cover meat with foil to keep warm.
5 For gravy, pour cooking liquid into a glass measuring cup. Skim off fat. Measure 1 1/2 cups cooking liquid, set aside (discard any remaining liquid). In a small saucepan, stir the 1/4 cup cold water into the flour. Stir in reserved 1 1/2 cups liquid. Cook and stir over medium heat until thickened. Cook and stir for an additional minute. Slice beef across the grain into thin slices. Serve with the hot gravy.

Freeze half of the recipe for a quick meal another day.