Wine-Braised Beef Brisket
pound fresh beef brisket
medium carrots, bias-sliced in 2-inch lengths (2 cups)
cup finely chopped onion (1 large)
cup dry red wine
cup tomato paste
tablespoons quick-cooking tapioca
tablespoon Worcestershire sauce
teaspoons garlic salt
teaspoons liquid smoke
teaspoons chili powder
Salt and ground black pepper
cups hot cooked mashed potatoes
- 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.
- 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.
- 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.
From the Test Kitchen
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(Wine-Braised Beef Brisket)
- Per serving:
- 355 kcal cal.,
- 11 g fat
- (4 g sat. fat,
- 0 g polyunsaturated fat,
- 5 g monounsatured fat),
- 96 mg chol.,
- 641 mg sodium,
- 25 g carb.,
- 3 g fiber,
- 4 g sugar,
- 33 g pro.
- Percent Daily Values are based on a 2,000 calorie diet