A slow-cooker entree is perfect for Passover or any other holiday meal. While this succulent beef brisket is slowly cooking, you can be free to prepare the rest of your feast.
Ingredients
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 carrots, peeled and cut into 2-inch pieces
2 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
Preparation
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
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