Tangy Tomato Brisket Recipes

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TANGY TOMATO BRISKET



Tangy Tomato Brisket image

Make and share this Tangy Tomato Brisket recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 ounces tomato paste (half of a 6-oz. can)
1/4 cup firmly packed light brown sugar
2 tablespoons cider vinegar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon dry mustard
2 -3 large garlic cloves, pressed
3 -4 lbs beef brisket, trimmed of as much fat as possible and blotted dry
salt
fresh ground black pepper
paprika, to taste
1 tablespoon oil
2 large yellow onions, cut in half and thinly sliced into half-moons

Steps:

  • In a small bowl, combine the tomato paste, brown sugar, vinegar, Worcestershire sauce, mustard, and garlic.
  • If the meat is too big to lie flat in you slow cooker, cut it in half; season the meat generously with salt, pepper, and paprika.
  • In a large nonstick skillet, heat the oil over high heat; when oil is hot, brown the brisket very well, about 3 minutes per side; transfer to a plate.
  • Add the onions to the skillet and cook, stirring a few times, until browned or even a bit blackened on the edges, 5-7 minutes.
  • Put half the onions in the slow cooker (if you have cut the brisket into 2 pieces, place 1/3 of the onions in the cooker).
  • Smear the tomato paste mixture thickly on both sides of the brisket and place in the cooker, with the fattier side facing up.
  • Top with the remaining onions (if you have cut your brisket into 2 pieces, place 1/3 of the onions between the two pieces of brisket, and the remaining onions on top of the second piece).
  • Pour any meat juices from the plate over the brisket.
  • Cover and cook on LOW 5-7 hours, until the brisket is tender when pierced with a fork.

Nutrition Facts : Calories 798.4, Fat 62.6, SaturatedFat 24.6, Cholesterol 165.6, Sodium 268.2, Carbohydrate 17.2, Fiber 1.4, Sugar 12.8, Protein 39.6

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