Mediterranean Brisket

Ingredients

• 1 (14.5 oz.) can diced tomatoes with juice
• 1/2 cup dry red wine
• 5 garlic cloves, chopped
• 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

Preparation

1. 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.
2. 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.