Layered Brisket Dinner

By ShannonB

This really needs 12 hours in the slow cooker, but if you have less time than that, you can roast the vegetables briefly in the oven to finish them off.

Ingredients

• 1 fresh beef brisket
• 1 tbsp Dijon-style mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1/4 tsp black pepper
• 1 lb potatoes, halved if large
• 8 oz carrots, cut into strips
• 1 small onion, cut into wedges
• 1/2 tsp dried Italian seasoning
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup light sour cream or non-fat fromage frais
• 1 1/2 tsp Dijon-style mustard
• 1/2 tsp dried Italian seasoning
• 1/2 tsp fresh thyme (optional)

Preparation

Step 1

Trim fat from brisket and place in a slow cooker. In a small bowl, stir together 1 tbsp mustard, Worcestershire sauce, vinegar and 1/4 tsp pepper. Pour over the brisket, turning brisket to coat both sides.

On a large sheet of heavy foil, place potatoes, carrots and onion. Spray with cooking spray and sprinkle with 1/2 tsp Italian seasoning, salt and pepper. Seal into a packet to enclose vegetables and place in slow cooker, ensuring brisket is completely covered with the foil packet.

Cover and cook on low setting for 12 hours (or 10 but you may need to finish the vegetables off in the oven).

For sauce, in a small bowl, combine sour cream or fromage frais, 1 1/2 tsp mustard, seasoning and thyme. Shred brisket, serve with vegetables and the sauce.