Tangy Slow Cooker Brisket With Potatoes and Sweet Peppers

Name: Tangy Slow Cooker Brisket With Potatoes and Sweet Peppers
Prep time: 10 h
Cook time: 10 h
Total time: 10 h
Yield: 6
Cuisine: Jewish
Ingredients: 2 Tbsps balsamic vinegar; 1 kilograms beef brisket; 2 bell peppers, seeded and sliced; 1 Tbsp brown sugar; 59 milliliters dry red wine; 822 grams fire-roasted, diced tomatoes; 6 servings Kosher salt; 2 Tbsps olive oil; 1 medium onion, minced; 6 servings Cracked black pepper; 907 grams potatoes, such as fingerlings; 1 Tbsp Worcestershire sauce

Tangy Slow Cooker Brisket With Potatoes and Sweet Peppers is a gluten free and dairy free main course. This recipe makes 6 servings with 543 calories, 53g of protein, and 21g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. Head to the store and pick up balsamic vinegar, cracked pepper, onion, and a few other things to make it today. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. It can be enjoyed any time, but it is especially good for Hanukkah. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes around 10 hours.

Instructions

Heat olive oil in a large sauté pan until shimmering. Season brisket with salt and pepper and brown on both sides.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Frying Pan

Transfer brisket to a slow cooker and add remaining ingredients. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook on low setting for 8 to 10 hours or until tender.

Ingredients you will need

Black Pepper