- 6
Ingredients
- 1 4-pound fresh beef brisket
- 4 medium carrots, bias-sliced in 2-inch lengths (2 cups)
- 1 cup finely chopped onion (1 large)
- 1 cup dry red wine
- 1/3 cup tomato paste
- 2 tablespoons quick-cooking tapioca
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic salt
- 2 teaspoons liquid smoke
- 1-1/2 teaspoons chili powder
- Salt and ground black pepper
- 3 cups hot cooked mashed potatoes
Preparation
Step 1
1. Trim fat from brisket. If necessary, cut beef to fit in a 4- or 5-quart slow cooker. Place carrots and onion in cooker. Top with brisket. In a medium bowl stir together wine, tomato paste, tapioca, Worcestershire sauce, garlic salt, liquid smoke, and chili powder; pour over brisket in cooker.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Season to taste with salt and pepper.
3. Remove brisket from cooker. Using a slotted spoon, remove vegetables from cooker. Reserve half of the beef (about 1 pound), 1 cup of the vegetables, and 1 cup of the cooking juices; store as directed below. Slice remaining beef; serve with vegetables, cooking juices, and mashed potatoes. Makes 6 servings and reserves.
To store reserves: Place beef in an airtight container. Place vegetables and cooking juices in a second airtight container. Seal and chill for up to 3 days.
nutrition facts
Servings Per Recipe 6 servings + reservesCalories355Total Fat (g)11Saturated Fat (g)4, Monounsaturated Fat (g)5, Cholesterol (mg)96, Sodium (mg)641, Carbohydrate (g)25, Total Sugar (g)4, Fiber (g)3, Protein (g)33, Vitamin C (DV%)16, Calcium (DV%)4, Iron (DV%)21, Starch (d.e.)1.5, Lean Meat (d.e.)4, Percent Daily Values are based on a 2,000 calorie diet