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Kitchen-Sink Brisket in the Slow Cooker

• Trim a 3 ½- to 5-pound flat-cut brisket of excess fat, and brown the meat well in a hot skillet. Place it in a slow cooker.

• Sauté in the same skillet 2 large chopped onions, 2 sliced celery ribs and 4 minced garlic cloves; spread over the meat.

• Combine 12 ounces ginger ale, 1 (6-ounce) can tomato paste, ½ cup double-strength beef broth, 1 teaspoon paprika and ¼ cup each Dijon mustard, red wine vinegar, molasses and kosher-for-Passover soy sauce; pour over meat.

• Cover and cook on low 8 to 10 hours (or high 4 to 5 hours).

• Skim fat from sauce and serve with thinly sliced meat. Makes 8 to 12 servings.

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