4 lb brisket, trimmed clean
1 can (6 oz) tomato puree
1 cup water
1 Tbsp apple cider vinegar
4 bay leaves
1/2 tsp dried thyme leaves, crushed
3 garlic cloves, minced
1 tsp kosher salt
1/2 tsp black pepper
Put the brisket in the slow cooker.
In a bowl, whisk together the remaining ingredients until well blended.
Pour the mixture over the meat, lifting the meat to make sure some gets underneath.
Set the slow cooker to LOW, cover and cook for 7 to 8 hours. During the cooking time, add more water if you need to.
A 4 lb brisket will serve 8 to 10, depending on the sides you serve with it. This tangy meat goes well with sauteed cabbage or other greens.
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