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.
|Serving Size: 1 Serving (896g)|
|Recipe Makes: 6|
|Calories from Fat: 173 (34%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 514
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