Slow-Cooked Beef Brisket

Oxmoor House
Beef brisket is a light menu option when you trim and skim. Trim the brisket before popping it in the slow cooker, and skim fat from the tasty onion-tomato sauce before spooning it over the meat.
10 servings (serving size: about 3 ounces beef and about 1/3 cup sauce)


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1 (3.5-pound) flat-cut beef brisket, trimmed and cut in half
1 (1.3-ounce) envelope golden onion soup mix (such as Lipton)
Cooking spray
2 large onions, sliced (about 3 cups)
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
4 teaspoons bottled minced garlic


Prep: 8 Minutes
Cook: 7 Hours
Other: 30 Minutes

1. Sprinkle beef evenly with soup mix, and place in a 5-quart electric slow cooker coated with cooking spray. Top beef with onion, tomatoes, and garlic. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 6 hours or until tender.

2. Transfer beef to a serving platter; keep warm. Let onion-tomato sauce stand 30 minutes. Skim fat from surface of onion-tomato sauce, and serve over beef.

Note: This brisket can easily be made the day ahead and reheated on the stovetop for a quick meal. Chilling the onion mixture will cause the fat to solidify, allowing you to skim it from the surface with more efficiency.

Created date

October 2009

Nutritional Information

Calories 191
Caloriesfromfat 24 %
Fat 5 g
Satfat 1.6 g
Protein 25.6 g
Carbohydrate 9.5 g
Fiber 0.8 g
Cholesterol 46 mg
Iron 2.8 mg
Sodium 454 mg
Calcium 51 mg