Slow Cooked Brisket With Mushroom Sauce
A tender and flavorful brisket slow-cooked to perfection, served with a rich mushroom sauce.
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Brisket and Sauce
- 3 pounds beef brisket
- 2 cups beef broth
- 1 cup red wine
- 1 large onion sliced
- 4 cloves garlic minced
- 8 ounces mushrooms sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
1. Season the brisket with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Brown the brisket on all sides.
3. Place the brisket in the slow cooker. Add sliced onions, minced garlic, mushrooms, beef broth, and red wine.
4. Cover and cook on low for 8 hours, or until the brisket is tender.
5. Remove the brisket from the slow cooker and let it rest for 10 minutes before slicing.
6. Serve the brisket with the mushroom sauce from the slow cooker.
Calories: 450kcal | Carbohydrates: 10g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 600mg | Potassium: 800mg | Fiber: 2g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 5mg
Brisket, Mushroom Sauce, Slow Cooked