Slow Cooker Brisket In Wine Sauce
Servings
8 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.
Nutrition
Nutrition Facts
Slow Cooker Brisket In Wine Sauce
Amount per Serving
Calories
364
% Daily Value*
Fat
13.9
g
21
%
Sodium
356
mg
15
%
Carbohydrates
15.4
g
5
%
Fiber
3.6
g
15
%
Sugar
7.5
g
8
%
Protein
37.6
g
75
%
* Percent Daily Values are based on a 2000 calorie diet.