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Beef Brisket and Vegetables

Whether it's for a special occasion or a weekend family meal, this succulent beef brisket recipe will answer everyone's comfort food craving. If you are delivering a care package for grandparents, or anyone else who may be self-isolating, the brisket and veggies travel well.


  • 1 1/2 lbs beef brisket
  • 1/8 tsp salt
  • Black pepper, to taste
  • 1/2 tsp garlic powder
  • 1 Tbsp olive oil
  • 3 garlic cloves, minced
  • 1 cup pearl onions
  • 1 cup button mushrooms
  • 3 cups water
  • 3 medium carrots, peeled and cut into 2-inch pieces
  • 2 medium parsnips, peeled and cut into 2-inch pieces
  • 1 head cauliflower, cut into 1-inch chunks
  • 1 lb small red potatoes
  • 2 celery stalks
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh thyme
  • 1 Tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 bay leaves


Season the brisket with the salt, pepper and garlic powder. In a large skillet, heat the oil over medium-high heat. Add the brisket and sear for about 4 minutes on all sides, or until browned. Add the garlic, onions and mushrooms and cook for 1 to 2 minutes, or until garlic is fragrant.

In a 5- to 6-quart slow cooker, place the seared brisket, sautéed onions and mushrooms and water. Cover and cook on high for 2 hours. Add the carrots, parsnips, cauliflower, potatoes, celery, parsley, thyme, tomato paste, Worcestershire sauce and bay leaves. Cover and cook on high for 2 hours more.

Remove the meat, slice and serve over the vegetables with the sauce.

Nutrition Facts

Serving size: 1 cup beef and vegetables

Calories: 186 Fat: 9g Saturated Fat: 3g Cholesterol: 61mg Sodium: 143mg Carbohydrates: 6g Fiber: 1g Protein: 20g

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Date Last Reviewed: January 20, 2020
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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