Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes February 2010

Gallery

Credit: Frances Janesch; Styling: Lynn Miller

Recipe Summary

prep:
5 mins
cook:
6 hrs
total:
6 hrs 5 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tomatoes, wine, garlic, olives and rosemary in slow cooker and stir to combine. Sprinkle meat with 1 1/2 tsp. salt and pepper to taste. Place brisket on top of tomato mixture and spoon half of tomato mixture over meat to cover. Cover slow cooker and cook on high until meat is fork-tender, 5 to 6 hours.

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  • Carefully transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim excess fat from sauce and season with salt and pepper. Slice brisket against grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley. Serve brisket with remaining sauce on side.

Source

All You Eat Well, Save Big Cookbook

Nutrition Facts

424 calories; fat 15g; saturated fat 4g; protein 60g; carbohydrates 5g; fiber 1g; cholesterol 180mg; sodium 545mg.
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