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I like this recipe not only because it makes such tender and flavorful beef, but because it takes advantage of a slow cooker. It's wonderful to come home from work and have this mouthwatering dish waiting for you. The beef doubles as a warm sandwich filling, too.—Chris Snyder, Boulder, Colorado
This recipe is:
Contest Winning
Diabetic Friendly
Editor's Note: This is a fresh beef brisket, not corned beef.
Nutritional Facts 1 serving equals 223 calories, 6 g fat (2 g saturated fat), 58 mg cholesterol, 596 mg sodium, 13 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Originally published as Sweet and Savory Brisket in Quick Cooking July/August 2001, p29
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Reviewed on Apr. 19, 2010 by abrock
My family loves this recipe and I have made it for company several times and always recieve a request for the recipe. I have used rump roasts and shoulder roasts with equally good results but prefer the brisket when slicing for sandwiches-when buying select a thick well trimmed brisket for best results-too much fat makes the gravy greasy. Also I only cook for 6-7 hours
Reviewed on Jul. 07, 2008 by cmkarkos
I wasn't 100% pleased with the final outcome. 10 hours overcooked it. And this is NOT a cheap piece of meat! Also, the katsup flavor was overpowering. It's an "OK" recipe, but I'd definately use a bbq sauce in place of the katsup and maybe try 8 hours.
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