Slow cooker cranberry brisket stew
Uncooked lean and trimmed beef brisket
2 pound(s), preferably from the “flat cut” or “first cut”
Uncooked red onion(s)
½ cup(s), chopped
Uncooked Brussels sprouts
1½ pound(s), large, halved
Fat-free beef broth
¾ cup(s), reduced sodium
Uncooked baby carrots
8 medium, halved lengthwise
Bolied and steamed European chestnuts
4 oz, about 1/2 cup jarred, steamed chestnuts
Packed light brown sugar
- 1. Lightly coat a large skillet with cooking spray; set over medium-high heat for 1 to 2 minutes. Add brisket. Cook, turning once, for 6 minutes, until well browned. Set aside off heat.
- 2. In a 5- to 6-quart slow cooker combine onion, Brussels sprouts, cranberries, broth, carrots, chestnuts, brown sugar, vinegar, thyme, dried ginger, allspice, salt, pepper, and cloves. Nestle brisket into this mixture. Cover and cook on low for 9 hours or until brisket is fork-tender.
- 3. Transfer brisket to a large cutting board; cool for 5 minutes. (Keep cooker covered to keep other ingredients warm.) Slice meat into 8 portions. Place each in a bowl and divide vegetables and sauce evenly among them.
- Serving size: 1 brisket slice and 1 1/2 cups vegetables and sauce.