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Slow Cooker Brisket Wraps Sautéed Lemon-Garlic Broccolini

Recipe selected from the eMeals Paleo Family Plan.

Slow Cooker Brisket Wraps

Slow Cooker
Serves 4-6


  • 1½ tablespoons fajita seasoning
  • 3½ lb beef brisket, trimmed and cut in half
  • 28 oz can crushed tomatoes
  • ½ cup balsamic vinegar
  • ½ cup raw honey
  • 1 medium onion, sliced
  • ¼ cup arrowroot
  • 2 heads Bibb lettuce, leaves separated


  1. Rub fajita seasoning all over brisket.
  2. Combine tomatoes, vinegar, and honey; pour half of mixture into a 6-quart slow cooker rubbed with olive oil.
  3. Top with brisket, onion, and remaining tomato mixture.
  4. Cover and cook on Low 6 to 7 hours or until tender; remove brisket, and keep warm.
  5. Combine arrowroot and ¼ cup cold water; add to liquid in slow cooker.
  6. Cover and cook on High 30 minutes or until thickened.
  7. Cut brisket into thin slices.
  8. Place sliced brisket and sauce on lettuce leaves; roll up.

Sautéed Lemon-Garlic Broccolini

Serves 4-6


  • 1 tablespoon extra virgin olive oil
  • 1 lb broccolini, trimmed
  • 2 cloves garlic, minced
  • ⅛ teaspoon crushed red pepper flakes
  • ¼ cup organic chicken broth
  • ¼ teaspoon grated lemon rind
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  1. Heat oil in a large skillet over medium-high heat.
  2. Add broccolini, garlic, and red pepper flakes; sauté 4 minutes.
  3. Add broth.
  4. Cover, reduce heat to medium-low, and cook 6 minutes or until tender.
  5. Stir in lemon rind, lemon juice, salt and pepper.


6h 30mCook
6h 45mTotal