Mediterranean Brisket

Mediterranean Brisket Enlarge Image
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5 users rated this recipe an average rating of 2.5
Makes:
8 servings
Prep:
25 mins
Cook:
10 hrs to 11 hrs (low) or 5 to 5 1/2 hours (high)
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Mediterranean Brisket

Ingredients
1
3 pound fresh beef brisket
3
teaspoons dried Greek seasoning or Italian seasoning, crushed
2
medium fennel bulbs, trimmed, cored, and cut into thick wedges; or 4 stalks celery, cut into 1/2-inch slices, plus 1/2 teaspoon fennel seeds
1
14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
1/2
cup beef broth
1/4
cup pitted green, kalamata, and/or ripe olives
3/4
teaspoon salt
1/4
teaspoon ground black pepper
1/4
cup water
2
tablespoons all-purpose flour
 
Hot cooked noodles or rice (optional)

Directions

  1. Trim fat from meat. If necessary, cut meat to fit into a 5- to 6-quart slow cooker. Sprinkle meat with 1 teaspoon of the Greek seasoning; rub in with your fingers. Place meat in the cooker. Top with fennel wedges or celery and fennel seeds.
  2. In a medium bowl, combine undrained tomatoes, broth, olives, salt, lemon peel, pepper, and the remaining 2 teaspoons Greek seasoning. Pour over brisket mixture in cooker.
  3. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
  4. Remove meat from slow cooker, reserving cooking juices. Thinly slice meat. Arrange meat and vegetables on a serving platter. Cover meat and vegetables; keep warm. Pour cooking juices into a glass measuring cup; skim off fat.
  5. For sauce, if necessary, add water to cooking juices to make 2 cups. Transfer to a small saucepan. In a small bowl, combine the 1/4 cup water and the flour; stir into mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce with meat and vegetables. If desired, serve with hot cooked noodles.

Nutrition Facts

(Mediterranean Brisket)
    Per serving:
  • 286 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 82 mg chol.,
  • 754 mg sodium,
  • 8 g carb.,
  • 1 g fiber,
  • 37 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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