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Slow-Cooker Sweet and Tangy Brisket

(3)
  2 reviews
  • 20 min prep time
  • 9 hr 30 min total time
  • 11 ingredients
  • 12 servings
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Enjoy this spicy beef brisket prepared in the slow cooker – perfect for a hearty dinner.

Ingredients

1
teaspoon salt
1/2
teaspoon pepper
2
teaspoons ground ginger
1
teaspoon ground allspice
1/4
teaspoon ground cinnamon
1
teaspoon dried minced garlic
1
beef brisket (3 1/2 to 4 lb), trimmed of fat, cut into 3 pieces
1
cup chopped onion
2/3
cup cider vinegar
1
can (6 oz) Muir Glen™ organic tomato paste
1/2
cup packed brown sugar

Steps

  • 1 Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix salt, pepper, ginger, allspice, cinnamon and garlic. Rub seasoning mixture on beef pieces; set aside. Place onion in cooker; top with beef.
  • 2 In medium bowl, mix vinegar, tomato paste and brown sugar. Pour mixture over beef. Cover; cook on Low heat setting 9 to 11 hours.
  • 3 Remove beef from cooker. Transfer sauce to 2-quart saucepan; heat to boiling over medium-high heat, stirring occasionally. Reduce heat; simmer 5 to 8 minutes, stirring occasionally until reduced to about half.
  • 4 Cut beef against the grain into slices; place on serving platter. Serve with sauce.
  • 1 Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix salt, pepper, ginger, allspice, cinnamon and garlic. Rub seasoning mixture on beef pieces; set aside. Place onion in cooker; top with beef.
  • 2 In medium bowl, mix vinegar, tomato paste and brown sugar. Pour mixture over beef. Cover; cook on Low heat setting 9 to 11 hours.
  • 3 Remove beef from cooker. Transfer sauce to 2-quart saucepan; heat to boiling over medium-high heat, stirring occasionally. Reduce heat; simmer 5 to 8 minutes, stirring occasionally until reduced to about half.
  • 4 Cut beef against the grain into slices; place on serving platter. Serve with sauce.

Expert Tips

If desired, substitute a rump roast in place of the brisket.

If desired, serve sliced brisket on split and toasted buns for hearty sandwiches.

Freeze any leftover brisket for another meal. Seal in a freezer container, label, date and freeze. When ready to use, thaw overnight in refrigerator, then heat until hot and meat thermometer reads 165°F. Beef, if sealed airtight, can be frozen for up to 4 months.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
80
% Daily Value
Total Fat
8g
13%
Saturated Fat
3g
16%
Trans Fat
0g
0%
Cholesterol
55mg
18%
Sodium
350mg
15%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
4%
Sugars
12g
12%
Protein
29g
29%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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