Corn Beef Brisket in a Slow Cooker
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Ingredients
- 2 1/2 to 3 1/2 lb fresh beef brisket (not corned beef)
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 cups thinly sliced onions
- 1 cup 1 1/2-inch pieces peeled carrots
- 5 cloves garlic, chopped
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
- 1 cup Progresso™ beef flavored broth (from 32-oz carton)
Make With
Progresso Broth
Steps
-
1
Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
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2
Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
-
3
Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.
Tips from the Betty Crocker Kitchens
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tip 1
Maybe the extra time gives the flavors more time to meld, or maybe we've just taken Grandma's advice to heart, but we do recommend cooking this brisket the day before serving. -
tip 2
If you decide to make your brisket ahead and reheat it, slice or shred the meat once it's cooled. Then, cover the meat in the cooking juices and store the vegetables in a separate container to keep them from getting waterlogged. For best results, remove any solidified fat from the meat before reheating. -
tip 3
Brisket is a tough cut of beef that turns out best when cooked low and slow, as in this recipe. It comes from the breast section of the animal and is sold boneless. There are two distinct sections; the flat cut has less fat and is usually more expensive than the point cut, which has more fat (and therefore more flavor).
Nutrition
360 Calories, 17g Total Fat, 42g Protein, 10g Total Carbohydrate, 4g Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 150
- Total Fat
- 17g
- 25%
- Saturated Fat
- 5g
- 26%
- Trans Fat
- 1/2g
- Cholesterol
- 120mg
- 40%
- Sodium
- 1100mg
- 46%
- Potassium
- 600mg
- 17%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 4g
- Protein
- 42g
- Vitamin A
- 70%
- 70%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 20%
- 20%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
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Brisket is a part of many delicious culinary traditions. This Slow-Cooker Beef Brisket is braised and similar to a pot roast. It was inspired by the holiday meal associated with Jewish-American cooking traditions. Corned beef is brisket that's been cured with a brine. In the U.S., corned beef is closely associated with both Irish and Jewish cooking traditions. Get a taste of these different styles of corned beef with our Slow-Cooker Corned Beef and Cabbage recipe and our Slow-Cooker Reuben Sandwiches. In Texas, brisket is cooked with barbecue sauce, just as you'd expect—try it for yourself with our recipe for Slow-Cooker Barbecue Beef Brisket. Of course, this is far from a comprehensive list; because of the popularity of beef around the world, you'll find delicious ways to prepare brisket in many other cuisines as well.
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Source: https://www.bettycrocker.com/recipes/slow-cooker-beef-brisket/b9700aa6-b7f0-484b-9702-2ccc4872d14c
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