This hearty dish is perfect for any family dinner. The slow cooker does all the work and braises the meat on low heat, making it flavorful and tender.
SLOW COOKER SIZE: LARGE
3 tablespoons olive oil
2 medium onions, sliced
1 beef brisket (about 4 pounds), cut in half
1½ teaspoons kosher salt
½ teaspoon ground black pepper
1 teaspoon dried minced garlic
2 celery stalks, sliced
1 bay leaf
1 teaspoon dried thyme
1 (14.5-ounce) can diced tomatoes, not drained
½ cup dry red wine
1 cup beef broth
3 tablespoons minced fresh flat-leaf (Italian) parsley
1.Rub the sides and bottom of the stoneware with 1 tablespoon of the olive oil. Place the onions in the slow cooker.
2.Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the brisket and brown well on each side, 8 to 10 minutes. Place the meat over the onions. Season with the salt, pepper, and garlic. Top with the celery, bay leaf, thyme, and tomatoes. Pour the wine and broth around the edges of the meat.
3.Cover and cook on Low for 6 to 8 hours, or until the meat is tender. Remove the meat from the slow cooker and place on a serving platter. Remove and discard the bay leaf. Use a slotted spoon to lift out the onions and vegetables, and place them on the brisket. Spoon the drippings over all. Sprinkle with the parsley. Cover and allow to stand for 10 minutes, then carve thinly across the grain.
PER SERVING: 577 CALORIES ★ FAT 44 G (69%) ★ NET CARBS 5 G (3%) ★ PROTEIN 34 G (23%)
