Slow Cooker Beef Brisket

Votes: 1

Time: 9 o'clock.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 714, total fat 54 G., saturated fats 21 G., proteins 42 G., carbohydrates 13 G., fiber 3 G., cholesterol 213 mg, sodium 910 mg, sugar 6 G.

"One of my favorite dishes to make in advance during a busy week is braised brisket," says Trisha Yearwood. She braises a four-pound beef brisket in a slow cooker and then uses it to make various dishes throughout the week, including sandwiches, tacos, and quick stews.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 beef brisket weighing 2 kg, trim off excess fat
2 tbsp. l. olive oil
1 can (170 g) of tomato paste
2 cups vegetable broth
1 tbsp Dijon mustard
3 red onions, cut into quarters
3 carrots, peeled and cut into thirds
6 cloves garlic, crushed
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 bay leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, Dijon mustard, tomato paste, carrot, apple cider vinegar, bay leaf, Worcestershire sauce

Cooking the dish according to the recipe:

Season the brisket with salt and pepper on both sides. Heat the oil in a large skillet over medium-high heat. Add the brisket (cut it in half lengthwise if it's too large) and cook until browned on both sides, 4–6 minutes per side. Remove to a plate and set aside.
Add the tomato paste to the skillet and cook until heated through, about 2 minutes.

Add the mustard and 1 cup of vegetable broth, scraping up any browned bits from the bottom of the pan. Carefully pour the liquid into the slow cooker and add the onion, carrot, and garlic. Then add the brisket, vinegar, Worcestershire sauce, bay leaf, and the remaining 1 cup of broth. Cook over low heat until the brisket is very tender, about 8 hours.
Place the brisket on a platter and let cool for 20 minutes. Meanwhile, strain the liquid from the pan, season with salt and pepper, and keep warm.
Slice the brisket across the grain and serve with the sauce.

Categories:

recipe / Calorie content of prepared meals / Dishes for future use / Simple recipes for a multicooker / Multicooker / Main courses / Meat / Sandwiches / Sauces / Gravies / Trisha Yearwood

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