Red wine permeates this fork-tender meat, while soy sauce and cranberry juice add a nice balance of saltiness and sweetness. For this pot roast, choose either a double beef brisket (which includes part of the flat and the point) or a regular brisket (just the flat). You may need to cut it in half to fit it into the slow cooker.
- Portion size 10 servings
- Credits : Canadian Living Magazine: November 2009
MethodIn large bowl, combine salt, pepper, rosemary and cayenne pepper; rub about half over brisket. Toss onions in remaining spice mixture. Arrange brisket on onions in bowl, fat side up.
In separate bowl, stir wine, broth, cranberry concentrate, soy sauce and garlic; pour over brisket. Cover and refrigerate for at least 12 hours or for up to 24 hours.
Transfer onions and liquid to 5- to 6-quart (5 to 6 L) slow cooker; top with brisket. Cover and cook on low until meat is fall-apart tender, about 5 to 6 hours.
Transfer brisket to cutting board; cover and keep warm for 20 minutes.
Meanwhile, skim fat from liquid in slow cooker. In bowl, whisk flour with 1/3 cup (75 mL) water; whisk into liquid.
Cover and cook on high until thickened, about 20 minutes. (Make-ahead: Let brisket and sauce cool separately for 30 minutes. Combine brisket and sauce in uncovered airtight container; refrigerate until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.)
Slice brisket across the grain. Serve with sauce.
Nutritional facts Per serving: about
- Sodium 805 mg
- Protein 29 g
- Calories 306.0
- Total fat 15 g
- Cholesterol 73 mg
- Saturated fat 6 g
- Total carbohydrate 13 g
- Iron 23.0
- Folate 7.0
- Calcium 2.0
- Vitamin C 17.0