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Beef Brisket
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| Ingredients | |
| 2 large | onions, cut into 1/2 in. pieces |
| 2 lbs. | baby carrots |
| 1/4 cup | ketchup |
| 1 (16 oz) can | whole-berry cranberry sauce |
| 1 1/2 cups | dry red wine |
| 1 (14 oz) can | reduced-sodium, fat-free beef broth |
| 1 tbsp | garlic powder |
| 2 tsp | onion powder |
| 1 (3 lbs) | fresh beef brisket, (single cut) |
| Salt | |
| freshly ground pepper | |
| 2 tbsp | vegetable oil |
Directions
1. Add the onions, carrots, ketchup, cranberry sauce, red wine, beef broth, and spices to a crock pot; mix well.
2. Preheat a large skillet over medium-high heat. Cut the brisket into 3 pieces lengthwise with a large sharp knife. Season brisket liberally with salt and pepper. Add oil to the skillet. When oil is hot, cook brisket pieces for 2-3 mins per side, until the pieces are well browned on all sides.
3. Gently slide the brisket pieces into the crock pot, nestling them into the other ingredients so the meat is mostly covered. Season the ingredients with an additional 1/2 tsp each of salt and pepper.
4. Cook the brisket for 12 hours on low heat, until the meat is literally falling apart.
5. Remove and discard any fat still attached to the meat. You can either transfer the meat to a cutting board and slice it or use a fork to break it apart in the crock pot. Serve hot
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