Slow Cooker Tomato-Balsamic Brisket
Prep: 25 minutes plus marinating
Slow Cook: 4 hours • Serves: 10
1 bottle (16 ounces) balsamic vinaigrette
1/4 cup Food Club® Light Brown Sugar
1 tablespoon ground Food Club® Black Pepper Grinder
2 cans (14.5 ounces each) Food Club® Italian Style Diced Tomatoes with Olive Oil, Garlic & Spices
3-1/2 cups Food Club® 33% Less Sodium Chicken Broth
1 packet (1 ounce) Food Club® Onion Soup & Dip Mix
Chopped fresh chives, parsley and/or thyme for garnish (optional)
1. Place brisket in large baking dish; pour vinaigrette over brisket and cover with plastic wrap. Refrigerate at least 2 or up to 24 hours, turning brisket once.
2. Remove brisket from marinade; discard marinade. In large skillet, in 2 batches if necessary, cook brisket over medium-high heat 5 minutes or until outside is browned, turning once.
3. Transfer brisket to 5- to 6-quart slow cooker. Sprinkle brisket with sugar and pepper; pour tomatoes, broth and onion mix over brisket. Cover and cook on high 4 hours or low 8 hours or until brisket is tender; transfer brisket to cutting board, tent with aluminum foil and let stand 20 minutes.
4. Transfer tomato-broth mixture remaining in slow cooker to medium saucepan; heat to a boil over high heat. Reduce heat to medium-high; simmer 20 minutes or until reduced by 1/2, stirring occasionally. Makes about 3-1/3 cups.
5. Slice brisket across the grain; serve with tomato-broth sauce sprinkled with herbs, if desired.
Approximate nutritional values per serving (6 ounces brisket, 1/3 cup sauce):
596 Calories, 35g Fat, 13g Saturated Fat, 184mg Cholesterol, 1018mg Sodium,
16g Carbohydrates, 2g Fiber, 10g Sugars, 10g Added Sugars, 52g Protein