Got the weeknight "what's-for-dinner" blues? You'll sing another tune when you come home to a slow-cooked, tender beef brisket with a wine-enhanced sauce. Served with mashed potatoes, this is comfort food at its finest.
Nutrition per serving may change if servings are adjusted.
1 (3 pound) fresh beef brisket
6 medium carrots, bias-sliced in 2-inch lengths (3 cups)
1 cup finely chopped onion (1 large)
¾ cup dry red wine or lower-sodium beef broth
¼ cup no-salt-added tomato paste (see Tip)
4 teaspoons quick-cooking tapioca
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon liquid smoke (optional)
½ teaspoon garlic powder
¼ teaspoon salt
3 cups hot cooked mashed potatoes
Trim fat from brisket. If necessary, cut beef to fit a 5- to 6-quart slow cooker (see Tip). Place carrots and onion in cooker. Top with brisket. In a medium bowl stir together wine, tomato paste, tapioca, Worcestershire sauce, chili powder, liquid smoke (if using), garlic powder, and salt; pour over brisket in cooker.
Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4½ to 5½ hours.
Remove brisket from cooker. Using a slotted spoon, remove vegetables from cooker. Reserve and store 8 ounces of the beef and ½ cup of the cooking juices (see Tip). Slice remaining beef; serve with vegetables, remaining cooking juices, and mashed potatoes.
Tips: To store remaining tomato paste, extra beef and extra cooking juices, place each item in a separate airtight storage container. Cover; chill up to 3 days to use in Beef-Mushroom Pizza. LINK THIS
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.