Slow-Cooker Sweet-and-Sour Brisket

Vegetarian
Vegan
Dairy Free
Health score
21%
Slow-Cooker Sweet-and-Sour Brisket
305 min.
6
607kcal

Suggestions


Are you ready to elevate your dinner table with a delightful dish that combines rich flavors and a melt-in-your-mouth texture? Look no further than our Slow-Cooker Sweet-and-Sour Brisket. This mouthwatering recipe is perfect for family gatherings or weekend feasts, serving up to six people with a generous helping of culinary comfort.

Imagine the intoxicating aroma wafting through your kitchen as the brisket slowly cooks to perfection in your trusty slow cooker. Infused with crushed tomatoes, sweet brown sugar, and a hint of zesty lemon juice, this dish strikes a harmonious balance between sweet and savory. Each forkful of brisket presents a tender, succulent texture that pairs beautifully with the rich tomato sauce, making it an ideal centerpiece for any meal.

This recipe is as simple as it is delicious, allowing you to prep everything in just a few minutes before letting your slow cooker do all the work. The all-day simmering melds the flavors together, ensuring each bite bursts with taste. Whether it’s for lunch, dinner, or even a special occasion, this Slow-Cooker Sweet-and-Sour Brisket promises to impress all your guests and have them coming back for seconds!

So why not treat yourself and your loved ones to this delectable dish? Your taste buds will thank you!

Ingredients

  • 28 oz canned tomatoes crushed canned
  • 2.5 lb flat-cut brisket trimmed
  • cloves garlic finely chopped
  • tablespoons juice of lemon fresh
  • 0.3 cup brown sugar light packed
  •  onion thinly sliced
  • servings salt and pepper 

Equipment

  • aluminum foil
  • slow cooker
  • cutting board

Directions

  1. Place tomatoes, onion, garlic, raisins (if using), brown sugar and lemon juice in a slow cooker and stir to combine.
  2. Sprinkle brisket with 1 1/2 tsp. salt and season with pepper.
  3. Place brisket on tomato mixture and then spoon half of tomato mixture on meat. Cover and cook on high until meat is fork tender, 5 to 6 hours.
  4. Transfer brisket to a cutting board, tent with foil to keep warm, and let stand for 10 minutes. Skim fat from sauce and discard; season sauce with salt and pepper. Slice brisket across grain, transfer to a serving platter and spoon some sauce over meat.

Nutrition Facts

Calories607kcal
Protein12.94%
Fat3.96%
Carbs83.1%

Properties

Glycemic Index
32
Glycemic Load
101.26
Inflammation Score
-6
Nutrition Score
17.906086999437%

Flavonoids

Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.07mg
Isorhamnetin
0.92mg
Kaempferol
0.12mg
Myricetin
0.02mg
Quercetin
3.76mg

Nutrients percent of daily need

Calories:606.83kcal
30.34%
Fat:2.67g
4.11%
Saturated Fat:0.38g
2.36%
Carbohydrates:126.3g
42.1%
Net Carbohydrates:119.28g
43.37%
Sugar:15.63g
17.36%
Cholesterol:0mg
0%
Sodium:1384.97mg
60.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.66g
39.32%
Manganese:1.2mg
59.93%
Vitamin B1:0.62mg
41.03%
Copper:0.57mg
28.75%
Vitamin B3:5.71mg
28.54%
Fiber:7.02g
28.08%
Iron:4.49mg
24.96%
Phosphorus:233.28mg
23.33%
Calcium:221.57mg
22.16%
Magnesium:78.81mg
19.7%
Vitamin C:15.78mg
19.12%
Potassium:662.59mg
18.93%
Folate:67.16µg
16.79%
Vitamin B2:0.26mg
15.23%
Vitamin B6:0.3mg
15.16%
Zinc:1.99mg
13.29%
Vitamin B5:1.17mg
11.65%
Vitamin E:1.67mg
11.1%
Vitamin K:7.1µg
6.76%
Vitamin A:285.2IU
5.7%
Selenium:1.14µg
1.63%
Source:My Recipes