Brisket and Vegetables
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Brisket and Vegetables calories by ingredient
Introduction
Modified From Barefoot Contessa Modified From Barefoot ContessaNumber of Servings: 8
Ingredients
-
2 1/2 pounds beef brisket
1 teaspoon kosher salt
1 teaspoon pepper
2 cloves garlic minced
1 teaspoon dried oregano leaves
8 ounces carrots, peeled and cut into 2 inch chunks
4 stalks celery, cut into 2 inch chunks
3 yellow onions
3 fresh or dried bay leaves
30 ounces tomato juice
Directions
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.