1/3 cup kalamata or other black olives, pitted and chopped
1/2 teaspoon dried rosemary
1 (2 1/2 lb.) piece flat-cut brisket, fat trimmed off
Salt and pepper
1 tablespoon finely chopped fresh parsley
How to Make It
Place tomatoes, wine, garlic, olives and rosemary in slow cooker and stir to combine. Sprinkle meat with 1 1/2 tsp. salt and pepper to taste. Place it on top of tomato mixture; spoon half of tomato mixture over meat to cover. Cover and cook on high until fork-tender, 5 to 6 hours.
Transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim fat from sauce; season with salt and pepper. Slice brisket across grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley. Serve brisket with remaining sauce on side.
I understand the first reviewers dilemma; Brisket usually takes about 6 hours to cook in the oven at 325. It's an all day process, if you want truly tender meat. I would suggest trying BBQ to get a better flavor; or; use the grocery store seasoning packets, for pot roast or beef stew 4 any beef in crock pot. It's 1,000 times better than any of my seasoning combo's and I'm considered an excellent cook. Because the crock-pot takes so long, the seasonings must be strong or put in last, neither on which marries well. The pckts have saved my cooking*!* ENJOY*!* from TUCSON, AZ*
If I really wanted to try this again, it would have potential, but I won't try again. The meat was juicy enough, but for some reason the ingredients didn't blend together to result a good taste. Also, it took waaaayy too long to cook...meaning that it took longer than the time noted here, even though I used the same size meat. It tasted Mediterranean though. I don't think I'm making this again.
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