- 10
Ingredients
- 2 teaspoons olive oil
- 1 (2 3/4 lb) beef brisket, trimmed
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 1 (14 1/2 oz) can beef broth
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1 bay leaf
Preparation
Step 1
Heat oil in large nonstick skillet over high heat. Add beef and cook until well browned, about 4 minutes per side. Transfer to a plate and add onion and garlic. Cook, stirring, until softened (about 4 mins).
Place onion-garlic mixture, broth, tomato paste, thyme, pepper, and bay leaf in slow cooker (4-6 quarts). Add beef and its juices. Cover and cook on high for 1 hour, reduce to low and continue cooking 5-6 hours (or until beef is fork tender). Transfer to cutting board and keep warm. Skim fat from cooking liquid, transfer to food processor and process until smooth.
Cut beef into 10 slices, transfer to platter and pour sauce over it.
Per serving (1 slice beef plus 1/2 cup sauce): 222 cal, 9g fat, 3g sat fat, 0g trans fat, 54mg cholesterol, 261mg sodium, 3g carbs, 1g fiber, 30g protein. WW 5pt