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Brisket can be difficult to cook, but this recipe always turns out great. I live in the country and have a 60-mile commute to work each day, so I use the slow cooker often. It's a great way to get a good meal on the table for my family after a long day. —Jenni Arnold, Woodbury, Tennessee
This recipe is:
Diabetic Friendly
Editor's Note: This is a fresh beef brisket, not corned beef.
Nutritional Facts 5 ounces cooked beef with 1/3 cup cooking juices equals 277 calories, 8 g fat (3 g saturated fat), 77 mg cholesterol, 540 mg sodium, 9 g carbohydrate, 1 g fiber, 38 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Originally published as Tender Beef Brisket in Simple & Delicious January/February 2009, p17
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Oct. 02, 2012 by jmkasprak
The brisket was very tender without falling apart. The pan juices are very tasty but hard to describe. Is it a barbeque sauce? a gravy?
Reviewed on Dec. 31, 2011 by BBurga
My husband said it's just like his moms beef in Ecuador!! We made it for our Christmas party too and there was none left over!
Reviewed on Jul. 03, 2011 by TSRatliff
Very good recipe. The beef brisket was WAY to expensive for me. So I substituted the Eye of Round Roast and it worked out great. I also substituted Sprite for the nonalcoholic beer. I thickened the pan juices with cornstarch and water. (1/4 cup cornstarch, plus enough water to make one cup total).
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