Slow Cooked Beef Brisket with Tomatoes, Vidalia Onions and Rosemary

Slow Cooked Beef Brisket with Tomatoes, Vidalia Onion and Rosemary

  • 1 beef brisket
  • 2-5 pounds
  • 2 cans of diced tomatoes
  • 2 vidalia onions, chopped into large pieces
  • 4 cups of beef stock
  • 6 sprigs of fresh rosemary or 2 tablespoons of dried rosemary
  • 1 tablespoon Cavendar’s Greek Seasoning
  • 1 teaspoon of McCormick’s Montreal Steak Seasoning
  • Olive Oil or Vegetable Oil for browning meat – about 2 tablespoons

Preheat oven to 350

Remove Meat from packing, rinse and pat dry with paper towels.

Sprinkle meat with Cavendar’s Greek Seasoning and Steak Seasoning.

Heat large skillet with oil in pan and brown the brisket on both sides, leaving the fat cap on.

Line 9 x 13 baking pan with aluminum foil.

Place chopped sweet onions and fresh rosemary in the bottom of the pan and lay the browned brisket on top.

Pour diced tomatoes and beef stock over the top of the meat.

Cover the pan completely with aluminum foil and place in oven.

Bake for at least 2 ½ to 3 ½ hours, depending on the size of the brisket. It should be falling apart. Sliced potatoes can be added for the last 45 minutes of cooking if desired.