Home Recipes Garlic and Olive Brisket

Garlic and Olive Brisket

by Erika Nicole Kendall

2 cups diced tomatoes with juice
1/2 cup dry red wine
5 cloves garlic, chopped
1/3 cup kalamata or other black olives, pitted and chopped
1/2 teaspoon dried rosemary
1 2 1/2-lb. piece flat-cut brisket, fat trimmed off
Salt and pepper
1 tablespoon finely chopped fresh parsley

Place tomatoes, wine, garlic, olives and rosemary in slow cooker and stir to combine. Sprinkle meat with 1 1/2 tsp. salt and pepper to taste. 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.

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. Serve brisket with remaining sauce on side.

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2 comments

Danielle May 21, 2013 - 11:20 AM

Hey Erika! I love your recipes and website! I was wondering do you know the calorie count on some of the recipes? I’m dreadfully counting calories but I do want to make sure that I am accurately doing so. Thanks for the encouragement and keep up the GREAT work!

Erika Nicole Kendall May 21, 2013 - 10:46 PM

I know MY counts, but my ingredients may not be the same as YOUR ingredients, you know? I purposefully don’t provide calorie counts because it undermines what I see as the purpose of calorie counting – helping you understand the nutrient and caloric values of the foods you eat. Buy your ingredients, do the tallies, and then ascertain what size portion of that dish you can eat from that info.

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