Slow Cooker
Braised Beef Brisket
Rainbow Coleslaw and Sweet Potatoes
You Might Also Want
Gold Peak Unsweetened Iced Tea
Ingredients
- 2 tsp garlic powder
- ½ tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp ground cumin
- 3½ lb beef brisket, trimmed and halved
- 1 (28-oz) can BPA-free organic no-salt-added crushed tomatoes
- ½ cup balsamic vinegar
- ½ cup honey
- 2 Tbsp arrowroot
- ¼ cup cold water
Instructions
- Combine first 5 ingredients; rub all over brisket.
- Combine tomatoes, vinegar, and honey; pour half of mixture into a greased 6-quart slow cooker. Top with brisket and remaining tomato mixture.
- Cover and cook on LOW 6 to 7 hours or until tender; remove brisket, and keep warm.
- Combine arrowroot and ¼ cup cold water; add to liquid in cooker. Cover and cook on HIGH 30 minutes or until thickened.
- Thinly slice brisket; serve with sauce.
Side Dish Ingredients
- 1 (16-oz) pkg shredded coleslaw
- 2 organic bell peppers (any color), thinly sliced
- ½ cup fresh orange juice
- 3 Tbsp red wine vinegar
- 2 Tbsp honey
- 1 Tbsp grainy Dijon mustard
- ½ tsp salt
- ½ tsp pepper
- ¼ cup olive oil
- 3 large sweet potatoes
Side Dish Instructions
- Combine coleslaw and bell peppers in a large bowl.
- Whisk together orange juice, vinegar, honey, mustard, salt, and pepper; slowly whisk in oil until combined.
- Pour dressing over coleslaw; toss. Chill at least 1 hour before serving.
- Preheat oven to 425°F. Bake potatoes 40 minutes or until done; cut potatoes in half to serve 6.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
450
|
219
|
669
|
| Fat (g) | 25 | 9 | 34 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 37 | 3 | 40 |
| Carb (g) | 14 | 32 | 46 |
| Fiber (g) | 3 | 5 | 8 |
| Sodium (mg) | 280 | 322 | 602 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
