Garlic-Braised Brisket

Beef brisket comes in two cuts: the flat cut and the point cut. Both selections work wonderfully in the slow cooker, but the flat cut is leaner and the fattier point cut is more flavorful.

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  • Makes: 8 servings
  • Prep: 45 mins
  • Slow Cook: 8 hrs to 9 hrs (low) or 4 to 4-1/2 hours (high)
  • Stand: 15 mins

Garlic-Braised Brisket

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Directions

  1. Trim fat from meat; cut meat in half crosswise. Place meat in a 3-1/2- or 4-quart slow cooker. Arrange onion evenly over meat. Add broth, garlic, vinegar, rosemary, pepper, salt, and basil to cooker.
  2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Transfer meat to a cutting board; let stand for 15 minutes. When meat is cool enough to handle, slice it thinly across the grain. Use a slotted spoon to remove onions and garlic from slow cooker; set aside. Set aside cooking liquid.
  3. While brisket cools, preheat broiler. Cut each loaf of bread in half lengthwise and crosswise to make eight sandwich rolls total. Brush the cut sides of bread pieces with butter. Arrange bread pieces, buttered sides up, on a baking sheet; broil 4 to 5 inches from the heat for 1 to 2 minutes or until light brown.
  4. To serve, arrange slices of brisket on top of roll bottoms. Top with onions and garlic; drizzle with cooking liquid. Sprinkle with Gremolata. Cover with roll tops.

From the Test Kitchen

*

Consider using a garlic roller for efficient peeling or purchase prepeeled garlic.

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Nutrition Facts (Garlic-Braised Brisket)

  • Per serving:
  • 903 kcal ,
  • 42 g fat
  • (17 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 17 g monounsaturated fat ),
  • 159 mg chol. ,
  • 1191 mg sodium ,
  • 72 g carb. ,
  • 4 g fiber ,
  • 5 g sugar ,
  • 57 g pro.
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