Sweet and Tangy Slow Cooker Brisket

Photo: Randy Mayor; Styling: Lindsey Lower  

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.

Yield: Serves 12 (serving size: about 3 ounces beef and about 2/3 cup sauce)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 8 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 307
  • Fat: 15.1g
  • Saturated fat: 5g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 33g
  • Carbohydrate: 8g
  • Fiber: 1g
  • Cholesterol: 100mg
  • Iron: 4mg
  • Sodium: 338mg
  • Calcium: 31mg

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)

Preparation

  1. 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. 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. 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. 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.
Note:

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.

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