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Sweet and Sour Beef Brisket

1/2 cup orange juice
2 tablespoons lemon juice
2 tablespoons light brown sugar
1 tablespoon tomato paste
2 onions, thinly sliced
2 carrots, cut into 1/2" rounds
1/2 cup dark raisins
3 pounds beef brisket
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cornstarch dissolved in 2 tablespoons cold water

In a 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 slow
cooker and season with salt and pepper. Stack the brisket on top
of the vegetables.

Cover and cook until meat is tender, 8 to 9 hours on Low. 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


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