While many do not usually recommend a first cut brisket because it is so lean we found a way to keep it juicy and flavorful in the slow cooker so that it can be part of a healthy diet.
The real trick to including brisket in your diet is portion size. Stick to 3 or 4 ounces, about 2 thin slices and pile on the veggies. You can add all the root veggies you like, such as beets, turnips, and kohlrabi during the last hour of cooking.
You can pan sear the meat before adding to the slow cooker to add some depth of flavor, but it is not necessary. This brisket is best cooked the day before, cooled, sliced and reheated submerged in the sauce, but if you are in a time crunch, you can remove the brisket from the sauce, let it sit for 30 minutes, then slice and place back in sauce to serve straight from the slow cooker.
Slow Cooker Brisket In Wine Sauce
Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 3-pound beef brisket, first cut
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 medium onions sliced
- 2 stalks celery diced
- 4 medium carrots sliced or large dice
- 2 garlic cloves peeled and halved
- ¼ cup tomato paste
- 1 14-ounce can whole tomatoes
- 1½ cups dry red wine
- 1½ cups water
- 2 bay leaves
Instructions
- Preheat slow cooker on high until it is hot.
- Coat slow cooker with oil.
- Season brisket well with salt and pepper and place in the bottom of the slow cooker.
- Top with onions, celery, carrots, and garlic.
- In a medium bowl, mix tomato paste, whole tomatoes, red wine and water and pour over the meat and veggies.
- Add bay leaves, turn slow cooker to low and cook for about 7 hours or until a fork inserted, comes out with no resistance.
- Cool brisket before slicing across the grain and returning to sauce or refrigerating for up to 2 days.
- Scrape off fat, slice brisket and return to sauce before heating covered and serving.
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