SLOW COOKER SWEETAND- SOUR BRISKET

Hands-on time: 15 min­utes To­tal time: 8¼ hours Makes: 8 serv­ings

Canadian Living Comfort Food - - Roasts & Mains -

Brisket is a hearty main of­ten favoured for Sun­day din­ners. Here, it’s a fuss-free week­night op­tion; throw the in­gre­di­ents to­gether in the morn­ing and come home to fall-apart-ten­der meat. Serve with mashed pota­toes and ten­der-crisp sautéed green beans to round out the meal.

1 onion, sliced

1.35 kg bone­less dou­ble beef brisket

pot roast

1 can (348 ml) whole-berry

cran­berry sauce

½ cup tomato-based chili sauce

4 tsp grated fresh gin­ger

1 tbsp Worces­ter­shire sauce

2 tsp onion pow­der

1 tsp salt

¼ tsp pep­per

3 tbsp corn­starch

Ar­range onion in bot­tom of slow cooker; place beef on top. In bowl, whisk to­gether cran­berry sauce, chili sauce, gin­ger, Worces­ter­shire sauce, onion pow­der, salt and pep­per; pour over beef. Cover and cook on low un­til beef is ten­der, about 8 hours.

Care­fully scrape any cran­berry mix­ture off top of beef. Re­move beef to cut­ting board; tent with foil. Let rest for 10 min­utes be­fore slic­ing.

While beef is rest­ing, skim fat from juices in slow cooker. In small bowl, whisk corn­starch with 3 tbsp wa­ter; whisk into slow cooker. Cover and cook on high un­til thick­ened, about 10 min­utes. Serve with beef.

PER SERV­ING: about 465 cal, 32 g pro, 24 g to­tal fat (9 g sat. fat), 28 g carb (2 g di­etary fi­bre, 22 g sugar), 106 mg chol, 668 mg sodium, 604 mg potas­sium. % RD I: 2% cal­cium, 24% iron, 1% vit A, 8% vit C, 5% fo­late.

TIP FROM THE TEST KITCHEN

A dou­ble brisket is made up of both lean and fatty meats, so you can have your choice at the din­ner ta­ble. If the brisket is too large for your slow cooker, you may need to cut it in half to fit.

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