Brisket and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 1/2 pounds beef brisket1 teaspoon kosher salt1 teaspoon pepper2 cloves garlic minced1 teaspoon dried oregano leaves8 ounces carrots, peeled and cut into 2 inch chunks4 stalks celery, cut into 2 inch chunks3 yellow onions3 fresh or dried bay leaves30 ounces tomato juice
Mix together salt, pepper, garlic, and oregano. Rub misture on brisket. Cut to fit in Slow cooker. Layer brisket, carrots, celery, onions. cover with tomato juice. lay bay leaves on top. Cover and cook on high for one hour and low for at least 7 hours or until meat is fork tender.
Remove meat and keep warm. Place juices in pan and reduce over medium heat for 30 minutes until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables and sauce.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TEXASTITCHER.
Remove meat and keep warm. Place juices in pan and reduce over medium heat for 30 minutes until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables and sauce.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TEXASTITCHER.
Nutritional Info Amount Per Serving
- Calories: 398.9
- Total Fat: 18.4 g
- Cholesterol: 131.8 mg
- Sodium: 437.7 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 2.6 g
- Protein: 44.2 g
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