Try this Slow Cooker Brisket recipe, or contribute your own.
Suggest a better description1. Season the brisket generously with salt and pepper.
2. Heat a very large sauté pan or roasting pan over medium high heat, add the oil, and sear the brisket on both sides until nicely browned.
3. Remove the brisket to a 6.5 quart slow cooker to rest and add the next five ingredients to the pan (add a little more olive oil if the pan looks dry). Sauté for five minutes, or until the vegetables are starting to brown.
4. Add the tomato paste and cook for one minute, stirring to mix well. Add the flour and cook another minute, stirring well. Add the red wine and cook for 2 minutes, stirring often, or until the alcohol smell has cooked off.
5. Add the balsamic vinegar, tomato sauce, chicken stock, and the tablespoons of salt and bring up to a simmer.
Pour the mixture into the slow cooker, set to slow cook high and cook for 6 hours.
6. Remove the brisket and trim off any excess fat. Remove the thyme sprigs and blend the sauce with an immersion blender.
7. Slice the brisket and serve with sauce on top.
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Serving Size: 1 (1118g) | ||
Recipe Makes: 1 | ||
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Calories: 837 | ||
Calories from Fat: 57 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 14.4mg | 4 % | |
Sodium 758.3mg | 26 % | |
Potassium 1741.6mg | 46 % | |
Total Carbohydrate 91.2g | 27 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 87.9g | ||
Protein 17.8g | 25 % | |
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: 837
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