All-Day Brisket with Potatoes
TOTAL TIME: Prep: 30 min. Cook: 8 hours
YIELD: 8 servings.
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
Ingredients
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2 medium potatoes, peeled and cut into 1/4-inch slices
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2 celery ribs, sliced
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1 fresh beef brisket (3 pounds)
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1 tablespoon canola oil
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1 large onion, sliced
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2 garlic cloves, minced
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1 can (12 ounces) beer
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1/2 teaspoon beef bouillon granules
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3/4 cup stewed tomatoes
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1/3 cup tomato paste
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1/4 cup red wine vinegar
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3 tablespoons brown sugar
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3 tablespoons Dijon mustard
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3 tablespoons soy sauce
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2 tablespoons molasses
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1/2 teaspoon paprika
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 bay leaf
Directions
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1.
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.
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2.
Add 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.
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3.
Cover and cook on low until meat and vegetables are tender, 8-10 hours. Discard bay leaf. To serve, thinly slice across the grain.
Nutrition Facts
1 serving: 352 calories, 9g fat (3g saturated fat), 72mg cholesterol, 722mg sodium, 25g carbohydrate (13g sugars, 2g fiber), 38g protein. Diabetic exchanges: 5 lean meat, 1 starch, 1 vegetable, 1/2 fat.
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