Mediterranean Brisket

Name: Mediterranean Brisket
Prep time: 6 h 5 min
Cook time: 6 h 5 min
Total time: 6 h 5 min
Yield: 6
Cuisine: Jewish
Ingredients: 411 grams diced tomatoes with juice; 1 teaspoons dried rosemary; 118 milliliters dry red wine; 1 kilograms flat-cut brisket, fat trimmed off; 1 Tbsp finely chopped fresh parsley; 5 cloves garlic, chopped; 79 milliliters kalamata or other black olives, pitted and chopped; 6 servings Salt and pepper

The recipe Mediterranean Brisket could satisfy your Jewish craving in roughly 6 hours and 5 minutes. Watching your figure? This gluten free, primal, and vegan recipe has 112 calories, 5g of protein, and 2g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. Hanukkah will be even more special with this recipe. Only Head to the store and pick up canned tomatoes, parsley, flat-cut brisket, and a few other things to make it today.

Instructions

Place tomatoes, wine, garlic, olives and rosemary in slow cooker and stir to combine.

Ingredients you will need

Rosemary

Tomato

Garlic

Olives

Wine

Equipment you will use

Slow Cooker

Sprinkle meat with 1 1/2 tsp. salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Meat

Place brisket on top of tomato mixture and spoon half of tomato mixture over meat to cover. Cover slow cooker and cook on high until meat is fork-tender, 5 to 6 hours.

Ingredients you will need

Tomato

Meat

Equipment you will use

Slow Cooker

Carefully transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim excess fat from sauce and season with salt and pepper. Slice brisket against grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley.

Ingredients you will need

Salt And Pepper

Parsley