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- 1 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
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.
- Place beef in an airtight container. Place vegetables and cooking juices in a second airtight container. Seal and chill for up to 3 days.
- cal. (kcal) 355,
- Fat, total (g) 11,
- chol. (mg) 96,
- sat. fat (g) 4,
- carb. (g) 25,
- Monosaturated fat (g) 5,
- fiber (g) 3,
- sugar (g) 4,
- pro. (g) 33,
- vit. A (IU) 2235,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 3,
- sodium (mg) 641,
- Potassium (mg) 896,
- calcium (mg) 40,
- iron (mg) 4,
- Starch () 2,
- Lean Meat () 4,
- Percent Daily Values are based on a 2,000 calorie diet
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