Beef brisket becomes tender through slow cooking. The zesty sauce has bits of green pepper and celery.
large onion, chopped (1 cup)
medium green bell pepper, chopped (1 cup)
medium stalk celery, thinly sliced (1/2 cup)
cup barbecue sauce
tablespoon packed brown sugar
teaspoon ground mustard
3-pound fresh beef brisket (not corned beef)
Spray 5- to 6-quart slow cooker with cooking spray. Mix all ingredients except beef in cooker. Add beef (if necessary, cut beef in half to fit in cooker). Spoon sauce mixture over and around beef.
Cover and cook on Low heat setting 10 to 12 hours. Serve sauce with beef.
Be sure to choose a fresh beef brisket rather than a “corned” beef brisket. Corned beef has been cured in seasoned brine, so it won’t have the same flavor as the fresh brisket.
Use your favorite barbecue sauce in this recipe, or experiment with a new one. Add a little more zing to the beef by sprinkling a few drops of red pepper sauce in the sauce.
Spoon the sauce over dumpling-style egg noodles, and serve with steamed broccoli.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.