Mediterranean Brisket

Ingredients

• 14.5 oz canned tomatoes diced with juice canned
• 0.5 teaspoon rosemary dried
• 0.5 cup cooking wine dry red
• 2.5 lb flat-cut brisket fat trimmed
• 1 tablespoon parsley fresh finely chopped
• 5  garlic cloves chopped
• 0.3 cup kalamata black pitted chopped
• 6 servings salt and pepper 

Equipment

• aluminum foil
• slow cooker
• cutting board

Directions

1. Place tomatoes, wine, garlic, olives and rosemary in slow cooker and stir to combine.
2. Sprinkle meat with 1 1/2 tsp. salt and pepper to taste.
3. Place it on top of tomato mixture; spoon half of tomato mixture over meat to cover. Cover and cook on high until fork-tender, 5 to 6 hours.
4. Transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim fat from sauce; season with salt and pepper. Slice brisket across grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley.
5. Serve brisket with remaining sauce on side.