In my house, nothing says fall like a good slow cooker meal! The sweet and tangy sauce compliments the vegetables and spiced brisket – perfect for a chilly fall evening. Serve with some mashed potatoes for a hearty and filling meal.
1 (4 1/2 pound) flat-cut brisket roast, fat cap trimmed to 1/8-inch thickness
1 tsp salt, divided
1/2 tsp ground black pepper
1 Tbsp canola oil
1 1/2 tsp garlic powder
1 tsp paprika
3 medium carrots, peeled and cut into thirds
3 celery stalks, cut into thirds
2 large onions, halved and vertically sliced
4 garlic cloves, chopped
1 cup low-sodium beef stock
1 (15-oz) can crushed tomatoes
2 Tbsp brown sugar
2 Tbsp cider vinegar
5 thyme sprigs
2 bay leaves
flat-leaf parsley for garnish (optional)
1. Sprinkle brisket evenly with 1 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add brisket; cook 5 minutes, turning to brown on all sides. Rub brisket with garlic powder and paprika. Arrange carrots and celery in a 6-quart electric slow cooker coated with cooking spray; top with brisket, fat cap side up.
2. Return skillet to medium heat. Add onions to pan; cover and cook 10 minutes, stirring occasionally. Uncover. Stir in garlic; cook 5 minutes or until onions are tender and golden. Arrange onion mixture over brisket.
3. Combine remaining 1/4 teaspoon salt, stock, tomatoes, brown sugar, and vinegar in hot skillet, stirring with a whisk to loosen browned bits. Pour tomato mixture around brisket. Place thyme and bay leaves in slow cooker, pressing into tomato mixture. Cover and cook on LOW for 7 hours or until brisket is tender when sliced. Cool slightly in cooker, about 1 hour.
4. Place brisket on a cutting board. Trim fat cap; discard fat. Cut brisket across the grain into thin slices. Pour sauce through a sieve over a bowl; discard carrots, celery, thyme, and bay leaves. Return onions & tomato chunks to sauce. Serve brisket with sauce. Garnish with fresh parsley, if desired.
Yield: 12 servings (307 calories, 15.1 g fat, 5 g saturated fat, 33 g protein, 8 g carbohydrate, 1 g fiber, 100 mg cholesterol)
Cooking Light, April 2014