Nutrients Per Serving Calories 370 Total Fat 18g Saturated Fat 7g Cholesterol 135mg Sodium 390mg Carbohydrate 7g Dietary Fiber 2g Protein 42g
Tomato and Red Wine Brisket
Makes 8 Servings
1 Beef Brisket (3 to 3 1/2 pounds) Trimmed
3/4 Teaspoon Salt, Divided
1/4 Teaspoon Black Pepper
1 Tablespoon Olive Oil
1 Large Red Onion, Sliced
1/2 Cup Dry Red Wine
1 Can (28 Ounces) Diced Tomatoes With Basil, Oregano and Garlic
Slow Cooker Directions
*If your slow cooker is less than 5 quarts, cut roast in half so it cooks completely
1. Coat inside of slow cooker with nonstick cooking spray. Season beef with 1/2 teaspoon salt and pepper. Heat oil in large skillet over medium-high heat. Add beef; cook 5 minutes per side until browned. Remove to slow cooker.
2. Return skillet to medium-high heat. Add onion; cook and stir 5 minutes or until softened. Pour in wine. Bring mixture to a boil, scraping up any browned bits from bottom of skillet. Cook 3 to 4 minutes until mixture nearly evaporates. Stir in tomatoes. Bring to a boil; cook 6 to 7 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt. Pour mixture over beef in slow cooker.
3. Cover; cook on LOW 7 to 8 hours. Remove beef to large cutting board; cover loosely with foil. Let stand 15 minutes before slicing. Turn slow cooker on HIGH. Cook, uncovered, on HIGH 10 minutes or until sauce is thickened. Serve sauce over brisket.