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Prep Time:20 minsAdditional Time:8 hrsTotal Time:8 hrs 20 minsServings:10Yield:10 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:8 hrsTotal Time:8 hrs 20 minsServings:10Yield:10 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:8 hrs
Additional Time:
8 hrs
Total Time:8 hrs 20 mins
Total Time:
8 hrs 20 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonswhole-grain mustard2tablespoonsturbinado sugar3garlic cloves, minced (about 1 tablespoon)2tablespoonsolive oil2 ½poundsbeef brisket, trimmed1teaspoonkosher salt1teaspoonblack pepper2mediumred onions (6 to 8 ounces each), each cut into 8 wedges1cupunsalted beef stock2tablespoonstomato paste1fresh rosemary sprig1 (24 ounce) package frozen steam-and-mash potatoes (such as Ore-Ida Steam n' Mash Cut Russet Potatoes)1tablespoonunsalted butter, cut into pieces¼cupchopped fresh flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
3tablespoonswhole-grain mustard
2tablespoonsturbinado sugar
3garlic cloves, minced (about 1 tablespoon)
2tablespoonsolive oil
2 ½poundsbeef brisket, trimmed
1teaspoonkosher salt
1teaspoonblack pepper
2mediumred onions (6 to 8 ounces each), each cut into 8 wedges
1cupunsalted beef stock
2tablespoonstomato paste
1fresh rosemary sprig
1 (24 ounce) package frozen steam-and-mash potatoes (such as Ore-Ida Steam n' Mash Cut Russet Potatoes)
1tablespoonunsalted butter, cut into pieces
¼cupchopped fresh flat-leaf parsley
DirectionsStir together the mustard, sugar, and garlic in a small bowl, forming a paste; set aside.Heat the oil in a large nonstick skillet over medium-high. Sprinkle the beef with the salt and pepper. (If needed, cut the beef into 2 pieces to fit in the skillet and slow cooker.) Add the beef to the hot skillet; cook until browned, about 4 minutes on each side. Transfer the beef to a 5- to 6-quart slow cooker, reserving the drippings in the skillet. Spread the paste over the brisket.Add the onions to the reserved drippings in the skillet; cook, turning once, until the onions are lightly browned, about 4 minutes. Place the onions on the top of the beef in the slow cooker, reserving the drippings in the skillet. Whisk together the beef stock and tomato paste in a medium bowl; add the stock mixture to the reserved drippings in the skillet, and cook, stirring to loosen the browned bits from the bottom of the skillet, about 30 seconds. Pour the stock mixture over the onions and beef in the slow cooker. Add the rosemary sprig. Cover and cook on LOW until very tender and the beef is beginning to fall apart, about 8 hours. Transfer the beef to a cutting board, reserving the cooking liquid in the slow cooker. Discard the rosemary sprig. Let the beef rest 10 minutes.Meanwhile, prepare the potatoes according to the package directions. Transfer to a serving bowl, and stir in the 2 tablespoons butter until melted.Thinly slice or coarsely shred the beef. Serve the beef and onions over the mashed potatoes; sprinkle with the parsley, and serve with the reserved cooking liquid.Originally appeared: Everyday Slow Cooker
Directions
Stir together the mustard, sugar, and garlic in a small bowl, forming a paste; set aside.Heat the oil in a large nonstick skillet over medium-high. Sprinkle the beef with the salt and pepper. (If needed, cut the beef into 2 pieces to fit in the skillet and slow cooker.) Add the beef to the hot skillet; cook until browned, about 4 minutes on each side. Transfer the beef to a 5- to 6-quart slow cooker, reserving the drippings in the skillet. Spread the paste over the brisket.Add the onions to the reserved drippings in the skillet; cook, turning once, until the onions are lightly browned, about 4 minutes. Place the onions on the top of the beef in the slow cooker, reserving the drippings in the skillet. Whisk together the beef stock and tomato paste in a medium bowl; add the stock mixture to the reserved drippings in the skillet, and cook, stirring to loosen the browned bits from the bottom of the skillet, about 30 seconds. Pour the stock mixture over the onions and beef in the slow cooker. Add the rosemary sprig. Cover and cook on LOW until very tender and the beef is beginning to fall apart, about 8 hours. Transfer the beef to a cutting board, reserving the cooking liquid in the slow cooker. Discard the rosemary sprig. Let the beef rest 10 minutes.Meanwhile, prepare the potatoes according to the package directions. Transfer to a serving bowl, and stir in the 2 tablespoons butter until melted.Thinly slice or coarsely shred the beef. Serve the beef and onions over the mashed potatoes; sprinkle with the parsley, and serve with the reserved cooking liquid.
Stir together the mustard, sugar, and garlic in a small bowl, forming a paste; set aside.
Heat the oil in a large nonstick skillet over medium-high. Sprinkle the beef with the salt and pepper. (If needed, cut the beef into 2 pieces to fit in the skillet and slow cooker.) Add the beef to the hot skillet; cook until browned, about 4 minutes on each side. Transfer the beef to a 5- to 6-quart slow cooker, reserving the drippings in the skillet. Spread the paste over the brisket.
Add the onions to the reserved drippings in the skillet; cook, turning once, until the onions are lightly browned, about 4 minutes. Place the onions on the top of the beef in the slow cooker, reserving the drippings in the skillet. Whisk together the beef stock and tomato paste in a medium bowl; add the stock mixture to the reserved drippings in the skillet, and cook, stirring to loosen the browned bits from the bottom of the skillet, about 30 seconds. Pour the stock mixture over the onions and beef in the slow cooker. Add the rosemary sprig. Cover and cook on LOW until very tender and the beef is beginning to fall apart, about 8 hours. Transfer the beef to a cutting board, reserving the cooking liquid in the slow cooker. Discard the rosemary sprig. Let the beef rest 10 minutes.
Meanwhile, prepare the potatoes according to the package directions. Transfer to a serving bowl, and stir in the 2 tablespoons butter until melted.
Thinly slice or coarsely shred the beef. Serve the beef and onions over the mashed potatoes; sprinkle with the parsley, and serve with the reserved cooking liquid.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)335Calories16gFat18gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
