Mediterranean Brisket

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Nutritional Information

Amount per serving
  • Calories: 424
  • Fat: 15g
  • Saturated fat: 4g
  • Protein: 60g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Cholesterol: 180mg
  • Sodium: 545mg


  • 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


  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.
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