P1060769 (1).jpgAlthough I am a vegetarian, I am told that my brisket is out of this world :-). I hope you enjoy it this holiday week.
Take Back the Brisket:
one 4 1/2 lb brisket (I got at Costco for 5 bucks a pound)
2 16 oz cans diced tomatoes
1 small 4 oz. can tomato paste
1/2 cup brown sugar
2 chopped onions, sauteed in a little olive oil
3 Large carrots, peeled and cut into one inch chunks
2 cups fingerling potatoes or potatoes cut up into 1 inch chunks
1 TBS olive oil
In a very large frying pan over med-high heat, pour in the one TBS olive oil and sear the chunk of brisket on either side which just means brown it for a few minutes on each side. This will help keep the juices in when it cooks.
While it is browning or before, add half of all the above ingredients to the slow cooker on the bottom. Then, add the brisket. Add the remaining i/2 of the ingredients and place on top of the brisket.
Cook in the slow cooker for 6 hours. Yum!
For more great recipes from Alma, visit her at Take Back the Kitchen.