SLOW COOKER SWEETAND- SOUR BRISKET
Hands-on time: 15 minutes Total time: 8¼ hours Makes: 8 servings
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
1 can (348 ml) whole-berry
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.