RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2933
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| Recipe Name: |
Slow-Cooker Brisket |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-12-30
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
9.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.46
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
slow cooker |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1.5 Pounds beef, brisket trimmed
3 Tablespoons butter, clarified
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Directions:
Mix together the salt and pepper. Season the brisket evenly on all sides.
In a Dutch Oven, melt the butter over medium-high heat, coating the bottom of the pan. Once the fat is hot, add the brisket and sear until golden brown, about 2 minutes per side. Remove the brisket from the pan and place it in the slow-cooker.
Reduce the heat and add the onion; cook scraping the bottom of the pan, cooking until softened, 2 to 3 minutes. Add the garlic and cook about 1 minute. Add the broth to deglaze, and scrape up any bits from the pan. Transfer all the liquid, etc. to the slow-cooker. Add in the squash, potatoes, carrots and thyme to the slow-cooker.
Add the lid, cook for 8 to 9 hours on low.
Transfer the brisket to a bowl with the veggies. Move the onions, garlic and liquid to a food processor (or use an emersion blender) and process the sauce until smooth. Place in a saucepan on the stove and simmer about 5 minutes until thickened. Serve with the brisket and veggies, |
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| Nutrition per Serving: |
| Calories: |
1130 |
Total Carbs: |
24.0 |
Net Carbs: |
18.8 |
| Cholesterol: |
276.0 |
Fat: |
74.0 |
Protein: |
85.20 |
| Fiber: |
5.20 |
Sodium: |
1542.50 |
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