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Recipe Summary

prep:
10 mins
slow-cook:
6 hrs on HIGH or LOW for 9 hours
Servings:
8
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Ingredients

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Directions

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  • Coat slow cooker bowl with nonstick cooking spray.

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  • Season brisket with paprika, salt and pepper. Place in slow cooker. Scatter onion and garlic over brisket. Combine tomatoes, broth, vinegar and sugar. Pour over brisket.

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  • Cover and cook on High for 6 hours or LOW for 9 hours.

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  • Remove meat from slow cooker and cool slightly. Slice or shred and stir into sauce.

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  • Remove brisket with a slotted spoon and serve on rolls, with pickles and coleslaw, if desired.

Texas-Style Chili

To make this classic, replace smoked paprika with regular paprika and stewed tomatoes with fire-roasted diced tomatoes. Eliminate sugar and add 3 tablespoons chili powder and 1 chopped green pepper. Serve with sour cream and shredded cheese, if desired.

Five-Spice Beef

For an Asian twist, eliminate paprika, salt, pepper and sugar. Add 1 tsp Chinese Five-Spice, 1 tablespoon each light soy sauce and hoisin. Replace cider vinegar with rice vinegar. Add 1 can diced water chestnuts and 2 chopped scallions during last 30 minutes of cook time. Serve over rice with extra chopped scallions.

Beef Ragu

Try this Italian spin: Replace paprika with 1 teaspoon Italian seasoning, stewed tomatoes with 2 cans (14 1/2 ounces) Italian-seasoned diced tomatoes and cider vinegar with balsamic. Eliminate broth and sugar and add 2 sliced Italian frying peppers. Shred meat into sauce and serve with cooked pappardelle pasta; top with grated Parmesan.

Home-Style Stew

Replace smoked paprika with regular paprika. Eliminate vinegar and sugar. Add 1/2 tsp each dried oregano, thyme and sage. Stir in 1 package (10 ounces) thawed peas and carrots at end of cook time. Cool slightly; slice meat, stir back into slow cooker. Serve as a stew over mashed potatoes.

Nutrition Facts

405 calories; total fat 10g; saturated fat 4g; cholesterol 73mg; sodium 892mg; carbohydrates 36g; fiber 3g; protein 44g.
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Reviews

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