1 (8.25 oz.) jar Crosse & Blackwell® Tomato Chutney
2 cups sliced onions
2 cups sliced mushrooms
1/4 cup cornstarch
1/4 cup cold water
HEAT oven to 350°F. Season brisket on both sides with salt and pepper. Place brisket, fat side up, in deep roasting pan. Pour tomato chutney over meat. Arrange onions and mushrooms on top. Cover tightly with aluminum foil so that foil is not touching meat. Bake 4 to 5 hours (one hour per pound) until tender.
POUR off juices and vegetables into medium saucepan. Slice meat across the grain into 1/4-inch thick slices. Cover; keep warm.
BLEND cornstarch and cold water until smooth. Stir into beef juices. Bring to boil over medium heat. Cook, stirring constantly, for 2 minutes or until thickened. Remove from heat. Serve warm over brisket.
SLOW COOKER METHOD
SEASON brisket on both sides with salt and pepper. Place brisket, fat side up, in 6-quart slow cooker. Pour tomato chutney over meat. Top with onions and mushrooms. Cover and cook over low heat 7 to 8 hours or until meat is fork tender. Remove brisket from slow cooker. Continue with second step above.