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Slow Cooker Beef Brisket

Posted by | 30-01-2015
Healthy Eating - Slow Cooker Beef Brisket     Here’s a hearty, comfort food meal that is rich with flavour. Perfect for those cold, snowy February nights!         Ingredients:
  • 2 tbsp (25 mL) canola oil
  • 1 1/2 lb (750 g) trimmed beef brisket
  • Canola oil cooking spray
  • 1 large onion, diced
  • 2 tsp (10 mL) minced garlic
  • 1 bottle (12 oz/341 mL) dark stout beer
  • 2 tbsp (25 mL) cider vinegar
  • 1 1/2 tsp (7 mL) dried oregano leaves
  • 1 tsp (5 mL) dried thyme leaves
  • 3 tbsp (45 mL) steak sauce
  • 3 tbsp (45 mL) no-salt-added tomato paste
  • 6 slices multigrain bread
Directions: Heat 1 tbsp (15 mL) of canola oil in large, non-stick skillet over medium-high heat. Brown beef 3 minutes on each side. Place beef in slow cooker coated with cooking spray. Heat remaining 1 tbsp (15 mL) canola oil, cook onions 4 minutes or until beginning to brown, stirring frequently. Stir in garlic and cook 15 seconds.   Remove skillet from heat and stir in beer, vinegar, oregano, thyme, steak sauce, and tomato paste. Stir until well blended and pour over beef in slow cooker, making sure that beef is covered completely with liquid.   Cover and cook on low setting for 6 hours. Remove beef and place on cutting board. Thinly slice beef (it will shred automatically as you slice). Return beef to slow cooker and stir. Cover and let stand 15 minutes to absorb flavours.   To serve, place strainer in large bowl, strain beef mixture, shaking off excess liquid and place in serving bowl. Serve juices alongside. Place equal amounts of shredded beef on slices of warmed multigrain bread (2 oz/60 g per serving) as open-faced sandwiches. Spoon desired amount of liquid over each.   In a blender, combine milk, apple, spinach and other ingredients (as called for); purée until smooth. Pour over ice into glasses; serve immediately.   Tips: Buy beef brisket that weighs almost 2 pounds (1 kg) before trimming as there is quite a bit of fat to discard. If a “sliced” brisket is preferred over the shredded variety, cook about 30 minutes less than recommended above.   Prep Time: 15 min. Cook Time: 6 hours & 8 min. Servings: 6   Source: www.heartandstroke.com (Developed by CanolaInfo.org).
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Dr. Scott Wilson

Dr. Scott Wilson is the Founder & Chairman of Physiomed; one of Canada’s largest franchised networks of inter-disciplinary healthcare clinics. A graduate of Canadian Memorial Chiropractic College, Dr. Wilson founded Physiomed in 1994 and has since grown Physiomed to over 30 clinics in Southern Ontario and British Columbia. With hundreds of practitioners from over a dozen disciplines, Dr. Wilson and Physiomed have helped over 100,000 Canadians with physiotherapy, chiropractic, massage therapy, orthotic therapy, compression therapy and clinical conditioning as part of a program of rehabilitation and health optimization. In addition to helping patients improve their physical and mental well-being, Dr. Wilson has also mentored hundreds of practitioners to provide better care while enjoying more fulfilling careers. He is also a keynote speaker on many health related topics including how physiotherapy, chiropractic and health & wellness treatment can help with stress, weight loss, and unlocking the true potential within to achieve lasting physical well-being.

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