- Portion size 12 servings
- Credits : Canadian Living Magazine: February 2011
MethodRinse brisket and pat dry; place in slow cooker. Spread mustard over brisket; sprinkle with pickling spice.
Cut leeks, carrots and parsnips in half lengthwise; cut into about 4-inch (10 cm) lengths.
In large skillet, heat oil over medium-high heat; cook leeks, carrots, parsnips, garlic and pinch each of the salt and pepper, stirring occasionally, until softened and caramelized, about 6 minutes. Arrange over brisket.
Add beef broth, beer, remaining salt and pepper, and enough water to cover brisket by 1 inch (2.5 cm). Cover and cook on low for 5 hours.
Add cabbage; cook until brisket is tender, about 3 hours.
Remove vegetables to serving platter and keep warm. Place brisket on cutting board and tent with foil; let stand for 3 to 5 minutes before thinly slicing across the grain. Arrange with vegetables. Strain braising liquid; drizzle 2-1/2 cups (625 mL) over brisket and vegetables.
Nutritional facts Per each of 12 servings: about
- Sodium 2080 mg
- Protein 22 g
- Calories 264.0
- Total fat 16 g
- Potassium 449 mg
- Cholesterol 80 mg
- Saturated fat 4 g
- Total carbohydrate 10 g
- Iron 23.0
- Folate 16.0
- Calcium 5.0
- Vitamin A 22.0
- Vitamin C 21.0