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Sweet and Tangy Slow Cooker Brisket

Photo: Randy Mayor; Styling: Lindsey Lower

 

Hands-on time 30 mins
Total time 8 hrs, 30 mins
Yield Serves 12 (serving size: about 3 ounces beef and about 2/3 cup sauce)
Start the brisket at the beginning of your Passover seder preparations--it will have rested and will be ready to slice by the meal portion of the evening.

Ingredients

  • 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)

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.