Slow-Cooked Beef Brisket
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.
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Other: 30 Minutes
- Calories: 191
- Calories from fat: 24%
- Fat: 5g
- Saturated fat: 1.6g
- Protein: 25.6g
- Carbohydrate: 9.5g
- Fiber: 0.8g
- Cholesterol: 46mg
- Iron: 2.8mg
- Sodium: 454mg
- Calcium: 51mg
- 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
- 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.
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