- 1 (4 1/2-pound) flat-cut brisket roast, fat cap trimmed to 1/8-inch thickness
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 1 1/2 teaspoons garlic powder
- 1 teaspoon paprika
- 3 medium carrots, peeled and cut into thirds
- 3 celery stalks, cut into thirds
- Cooking spray
- 2 large onions, halved and vertically sliced
- 4 garlic cloves, chopped
- 1 cup unsalted beef stock (such as Swanson)
- 1 (15-ounce) can crushed tomatoes
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 5 thyme sprigs
- 2 bay leaves
- Flat-leaf parsley leaves (optional)
- calories 307
- fat 15.1 g
- satfat 5 g
- monofat 7.1 g
- polyfat 0.8 g
- protein 33 g
- carbohydrate 8 g
- fiber 1 g
- cholesterol 100 mg
- iron 4 mg
- sodium 338 mg
- calcium 31 mg
How to Make It
Sprinkle brisket evenly with 1 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add brisket; cook 5 minutes, turning to brown on all sides. Rub brisket with garlic powder and paprika. Arrange carrots and celery in a 6-quart electric slow cooker coated with cooking spray; top with brisket, fat cap side up.
Return skillet to medium heat. Add onions to pan; cover and cook 10 minutes, stirring occasionally. Uncover. Stir in garlic; cook 5 minutes or until onions are tender and golden. Arrange onion mixture over brisket.
Combine remaining 1/4 teaspoon salt, stock, tomatoes, brown sugar, and vinegar in hot skillet, stirring with a whisk to loosen browned bits. Pour tomato mixture around brisket. Place thyme and bay leaves in slow cooker, pressing into tomato mixture. Cover and cook on LOW for 7 hours or until brisket is tender when sliced. Cool slightly in cooker, about 1 hour.
Place brisket on a cutting board. Trim fat cap; discard fat. Cut brisket across the grain into thin slices. Pour sauce through a sieve over a bowl; discard carrots, celery, thyme, and bay leaves. Return onions to sauce. Serve brisket with sauce. Garnish with fresh parsley, if desired.
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