A brisket needs to be cooked slowly, so using a slow cooker makes perfect sense. Ensure tender slices by cutting the brisket thinly across the grain.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2013
Ingredients
Method
Place leeks, white wine and apricots in slow cooker. Stir together garlic, ginger, paprika, salt and pepper; rub all over beef. Place in slow cooker. Cover and cook on low until beef is tender, 8 to 10 hours.Remove beef to cutting board; tent with foil and let stand for 10 minutes before slicing. Skim fat from cooking liquid; serve leek mixture and cooking liquid with beef.
Nutritional facts per each of 10 servings: about
- Fibre 2 g
- Sodium 336 mg
- Sugars 5 g
- Protein 31 g
- Calories 397.0
- Total fat 26 g
- Cholesterol 107 mg
- Saturated fat 10 g
- Total carbohydrate 9 g
%RDI
- Iron 27.0
- Folate 11.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 7.0
