Such a wonderous, beautiful winter dinner. Since creating it, I’m already getting requests from my family to make it again! It’s so easy since the crock-pot does the cooking. It tastes best when made a day in advance. And, any leftovers freeze great. Each hearty serving, including lots of sauce, has 288 calories, 5 grams of fat and 9 Blue WW Freestyle SmartPoints, and 9 Green.
Prep Time: 15 minutes
Crock-Pot Cook Time: 6-7 hours on low heat
3 pounds lean beef brisket, most of the excess fat trimmed
3 cups onions, sliced thin
2 teaspoons garlic, minced
1 can reduced-sodium beef broth
1 package Lipton onion soup mix (dry mix)
1 (16 ounces) can whole berry cranberry sauce
⅓ cup dried cranberries, optional
1. In a 5 to 6-quart crock-pot, combine onions, garlic, broth, onion soup mix, cranberry sauce, and dried cranberries. Place brisket fat side up. Make sure to spread onions and sauce over brisket. Cover and cook on low heat until brisket is fork-tender, about 6 hours.
At this point, cool slightly and let this dish refrigerate overnight. Keep meat in the sauce.
2. The next day: remove any excess fat that has formed on the top. Remove brisket and thinly slice the meat against the grain. To do this, secure meat with tongs or a fork and carve with a sharp knife. Slice downward on an angle with long strokes. Add sliced meat back to sauce and refrigerate.
3. To reheat: preheat oven to 350 degrees. Place crock-pot dish, covered with foil, in oven and heat for about 45-60 minutes until completely heated.
4. To serve: place slices of brisket on a serving plate. Pour sauce with onions all over meat. Serve remaining sauce on the side to pour over potatoes or rice. See serving tips below.
Makes 6 servings. Each serving about 4 ounces of meat with ~½ cup sauce and onions.
A whole brisket is made up of a first cut and a second cut. For this recipe, look for the leaner first cut, or “flat cut.” Ask your butcher to trim the layer of fat on the brisket down to 1/4 inch, which is enough to keep the meat moist and tender as it cooks. Or trim most of the fat yourself before cooking. It’s okay to leave a thin layer on the brisket.
During the cooking process, the brisket will shrink in size. It ends up with approx. 24 ounces of meat. I based my Skinny Facts on 2 pounds of brisket.
Looking to buy a crock-pot? Here’s one of my favorites:
Crock-Pot SCCPVL610-S 6-Quart Programmable Cook and Carry Oval Slow Cooker, Digital Timer, Stainless Steel
Brisket is best when prepared in advance. I usually cook it a day or two before serving and store it in the refrigerator. This allows any excess fat to form along the top. Simply remove the fat with a spoon, slice the meat, place it back in the sauce and reheat just before serving. When made in advance and allowed to sit, it tastes better.
WW Freestyle SmartPoints 9-Blue
WW SmartPoints 9-Green
WW POINTS PLUS 7
|SKINNY FACTS: for 1 serving (includes ~½ cup sauce and onions, not including dried cranberries)
288 calories, 5g fat, 2g sat. fat, 47mg chol, 26g prot, 34g carb, 2g fiber, 648mg sod, 21g sugar