Tuesday, February 9, 2010

Braised Brisket with Sweet Potatoes

Prep: 10 mins
Cook 11 hours
Serves: 8

  • 1 Tbsp. paprika
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 1/2 tsp. salt
  • 2 cloves garlic, finely chopped
  • 3 large onions, thinly sliced
  • 1 4-lb. beef brisket, trimmed of surface fat
  • 3 lb. sweet potatoes, peeled and cut into 2-inch pieces
1.) Mix 1 cup water, paprika, rosemary, thyme, salt and garlic in slow cooker. Add onions. Place brisket in slow cooker and turn to coat with liquid. Cook on low for 6 to 8 hours.

2.) Add sweet potatoes and continue to cook until brisket is fork-tender and potatoes are soft but not falling apart, 2 to 3 hours more. Remove meat and sweet potatoes from cooker. Place meat on a cutting board and tent with foil; let stand 10 minutes. Slice meat and skim fat from sauce. Serve with sauce on side.

Per serving: 464 Cal., 9g Fat (3g Sat.), 93mg Chol., 6g Fiber, 52g Pro., 41g Carb., 700mg Sod.

Recipe via All You Magazine

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.