Sweet and Tangy Brisket

Enjoy this spicy beef brisket prepared in the slow cooker – perfect for a hearty dinner.

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Servings 12

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( 2 ) Ratings

2 Ratings

5 Stars 33%

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ingredients 11
Prep Time 20 min
Total Time 9 hr 30 min

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) tomato paste

1/2: cup packed brown sugar

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Directions

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

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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; 8%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 55mg; 55%;
Sodium: 350mg; 350%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 1g 1% Sugars 12g 12% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 4%;
Calcium: 2%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Anjaleck

report Posted May. 7, 2011 12:39 PM

This recipe makes a brisket that is sooooo tender and juicy. Our crock pot seems to cook a little faster because the brisket was done in 6 hours. When we took it out of the crock pot, it was falling-apart tender. In the past we've experienced tender brisket that was dry. Not this recipe! This brisket was so tender that when I'd cut it, the juice almost squished out. Would I make this again? I CAN'T WAIT to make it again! This will be my go to recipe from now on. We followed the recipe completely... we didn't add anything or change anything. which is rare for us.