Slow Cooker
Braised Beef Brisket
Rainbow Coleslaw and Sweet Potatoes
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Ingredients
- 1 tsp garlic powder
- ¼ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp ground cumin
- 1 lb beef brisket, trimmed and halved
- 1 (14.5-oz) can BPA-free organic no-salt-added crushed tomatoes
- ¼ cup balsamic vinegar
- 2 Tbsp honey
- 1 Tbsp arrowroot
- 2 Tbsp 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 2 Tbsp 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
- 3 cups shredded coleslaw
- 1 organic bell pepper (any color), thinly sliced
- 3 Tbsp fresh orange juice
- 1 Tbsp red wine vinegar
- 2 tsp honey
- 1 tsp grainy Dijon mustard
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 Tbsp olive oil
- 1 large sweet potato
Side Dish Instructions
- Combine coleslaw and bell pepper 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. Prick and bake potato 40 minutes or until done; cut potato in half to serve 2.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
501
|
258
|
759
|
| Fat (g) | 22 | 14 | 36 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 33 | 3 | 36 |
| Carb (g) | 38 | 33 | 71 |
| Fiber (g) | 4 | 6 | 10 |
| Sodium (mg) | 372 | 291 | 663 |
Clean Eating Meal Plan
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