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.

Yield: 10 servings (serving size: about 3 ounces beef and about 1/3 cup sauce)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • 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. 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. 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.
  3. 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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