Heart Healthy Beef Brisket and Vegetables Recipe

                   
Make fragrant, fork-tender brisket and flavorful vegetables in the slow cooker. This heart-healthy beef recipe combines fresh herbs with succulent meat for a certified crowd-pleaser.
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Ingredients
Recipe yields 6 servings
1 1/2 lbs beef brisket
1/8 tsp salt
Black pepper, to taste
1/2 tsp garlic powder
1 Tbsp olive oil
3 garlic cloves, minced
1 cup pearl onions
1 cup button mushrooms
3 cups water
3 carrots, peeled and cut into 2-inch pieces
2 parsnips, peeled and cut into 2-inch pieces
1 head cauliflower, cut into 1-inch chunks
1 lb small red potatoes
2 celery stalks
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh thyme
1 Tbsp tomato paste
1 tsp Worcestershire sauce
2 bay leaves
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Helpful how to videos
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Directions
Step 1

Season the brisket with the salt, pepper and garlic powder. In a large skillet, heat the oil over medium-high heat. Add the brisket and sear for about 4 minutes on all sides, or until browned. Add the garlic, onions and mushrooms and cook for 1 to 2 minutes, or until garlic is fragrant.

Step 2

In a 5- to 6-quart slow cooker, place the seared brisket, sautéed onions and mushrooms and water. Cover and cook on high for 2 hours. Add the carrots, parsnips, cauliflower, potatoes, celery, parsley, thyme, tomato paste, Worcestershire sauce and bay leaves. Cover and cook on high for 2 hours more.

Step 3

Remove the meat, slice and serve over the vegetables with the sauce.

Time: 240 minutes
Servings: 6
Calories: 186
Make this for: Healthy Kids
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 1 cup beef and vegetables
Per serving:
calories:186
total fat:9g
sat fat:3g
cholesterol:61mg
sodium:143mg
total carb:6g
fibers:1g
sugars:2g
proteins:20g

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Heart Healthy Beef Brisket and Vegetables Recipe

Ingredients
Recipe yields 6 servings
1 1/2 lbs beef brisket
1/8 tsp salt
Black pepper, to taste
1/2 tsp garlic powder
1 Tbsp olive oil
3 garlic cloves, minced
1 cup pearl onions
1 cup button mushrooms
3 cups water
3 carrots, peeled and cut into 2-inch pieces
2 parsnips, peeled and cut into 2-inch pieces
1 head cauliflower, cut into 1-inch chunks
1 lb small red potatoes
2 celery stalks
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh thyme
1 Tbsp tomato paste
1 tsp Worcestershire sauce
2 bay leaves
Directions
Step 1

Season the brisket with the salt, pepper and garlic powder. In a large skillet, heat the oil over medium-high heat. Add the brisket and sear for about 4 minutes on all sides, or until browned. Add the garlic, onions and mushrooms and cook for 1 to 2 minutes, or until garlic is fragrant.

Step 2

In a 5- to 6-quart slow cooker, place the seared brisket, sautéed onions and mushrooms and water. Cover and cook on high for 2 hours. Add the carrots, parsnips, cauliflower, potatoes, celery, parsley, thyme, tomato paste, Worcestershire sauce and bay leaves. Cover and cook on high for 2 hours more.

Step 3

Remove the meat, slice and serve over the vegetables with the sauce.

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