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All-Day Brisket with Potatoes Recipe

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I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself, because it melts in your mouth. It's very important to buy "first-cut" or "flat-cut" brisket, which has far less fat than other cuts.—Lana Gryga, Glen Flora, Wisconsin

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Diabetic Friendly

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All-Day Brisket with Potatoes Recipe

Prep: 30 min. Cook: 8 hours

Yield: 8 Servings

30 480 510

Ingredients

2 medium potatoes, peeled and cut into 1/4-inch slices
2 celery ribs, sliced
1 fresh beef brisket (3 pounds)
1 tablespoon canola oil
1 large onion, sliced
2 garlic cloves, minced
1 can (12 ounces) beer
1/2 teaspoon beef bouillon granules
3/4 cup stewed tomatoes
1/3 cup tomato paste
1/4 cup red wine vinegar
3 tablespoons brown sugar
3 tablespoons Dijon mustard
3 tablespoons soy sauce
2 tablespoons molasses
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf

Directions

Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in half. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker.
Stir in beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker.
Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf. To serve, thinly slice across the grain. Yield: 8 servings.

Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts 1 serving equals 352 calories, 9 g fat (3 g saturated fat), 72 mg cholesterol, 722 mg sodium, 25 g carbohydrate, 2 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Originally published as All-Day Brisket with Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p34

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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