I think the slow cooker was invented with brisket in mind. This sweet and savory version just melts in your mouth. I always buy “first-cut” or “flat-cut” brisket, which has far less fat than other cuts.
—LANA GRYGA GLEN FLORA, WI
PREP: 30 MIN. • COOK: 8 HOURS • MAKES: 8 SERVINGS
2 medium potatoes, peeled and cut into 1/4-inch slices
2 celery ribs, sliced
1 fresh beef brisket (3 pounds)
1 tablespoon canola oil
1 large onion, sliced
2 garlic cloves, minced
1 can (12 ounces) beer
1/2 teaspoon beef bouillon granules
3/4 cup stewed tomatoes
1/3 cup tomato paste
1/4 cup red wine vinegar
3 tablespoons brown sugar
3 tablespoons Dijon mustard
3 tablespoons soy sauce
2 tablespoons molasses
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1. Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in half. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, saute the onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker.
2. Add beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine remaining ingredients; add to slow cooker.
3. Cover and cook on low for 8-10 hours or until vegetables and meat are tender. Discard bay leaf. To serve, thinly slice across grain.
NOTE This is a fresh beef brisket, not corned beef.
PER SERVING 1 serving equals 352 cal., 9 g fat (3 g sat. fat), 72 mg chol., 722 mg sodium, 25 g carb., 2 g fiber, 38 g pro. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable, 1/2 fat.