A wonderful fall/ winter meal. Very hardy and soothes the soul.
1. Season Brisket liberally with salt and pepper. Heat 1 tbl. oil in large skillet over medium high heat. Brown brisket on both sides,
about 5 minutes per side, starting with fat side down first. Transfer to a slow cooker.
2. Add 1 tbl. oil to skillet. Add onion, carrots and celery and cook until browned, about 5 minutes. Add garlic and cook 30 seconds.
Add vinegar, brown sugar, ketsup, soy sauce, pineapple juice and broth. Bring to a boil. Pour over brisket. Cover and cook
4 - 6 hours on high, or 8 - 9 hours on low, until meat is very very tender.
3 Transfer brisket to a cutting board and skim fat from surface of juices. Cut brisket across the grain in 1/4 inch-thick slices,
Arrange slices so they overlap on a large platter. Surround meat with vegetables and spoon on sauce to moisten; then serve
remaining sauce on the side
**NOTE** 3 ibs of brisket is difficult to find so be prepared to buy and use more. You'll just have some delicious leftovers!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (896g) | ||
Recipe Makes: 6 | ||
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Calories: 514 | ||
Calories from Fat: 173 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 140.6mg | 43 % | |
Sodium 2297.4mg | 79 % | |
Potassium 1489.1mg | 39 % | |
Total Carbohydrate 28.6g | 8 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 25g | ||
Protein 54.9g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 514
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