Braising turns a tough, less expensive cut of beef into a flavorful, hearty meal that’s ideal for Hanukkah. Plus, the leftovers are great, too.

Slow-Cooker Brisket and Onions

Serves 6.

A whole brisket is made up of a first cut and a second cut. For this recipe, look for the leaner first cut, or “flat cut.” Serve alongside roasted potatoes or egg noodles.

Ask your butcher to trim the layer of fat on the brisket down to 1/4 inch, which is enough to keep the meat moist and tender as it cooks.

1 large yellow onion, thinly sliced

2 garlic cloves, smashed and peeled

1 first cut of beef brisket (4 pounds), trimmed of excess fat

Coarse salt and ground pepper

2 cups low-sodium chicken broth

2 tablespoons chopped fresh parsley leaves, for serving

In a 5- to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with onion and some cooking liquid; sprinkle with parsley.

Per serving: 403 calories; 13 g fat (5 g saturated fat; 29 percent calories from fat); 3 g carbohydrates; 64 g protein; 1 g fiber.

Brisket and Potato Stew

Serves 6.

Our slow-cooker beef brisket is the star of this warming one-pot stew. The braised meat lends a dose of that long-simmered flavor in less time.

2 tablespoons extra-virgin olive oil

3 medium carrots, cut into 1/2-inch pieces

1/2 white onion, diced medium

Coarse salt and ground pepper

3 tablespoons all-purpose flour

4 cups low-sodium chicken broth

1/2 pound fingerling or other small potatoes, cut into 1/2-inch pieces

4 cups cubed slow-cooker beef brisket

1 1/2 cups frozen peas

In a medium pot, heat oil over medium-high. Add carrots and onion, season with salt and pepper, and cook until onion is translucent, about 5 minutes. Add flour and stir to coat. Stirring constantly, slowly add broth and 2 cups water. Add potatoes and bring to a boil over high heat; reduce to a rapid simmer and cook, stirring occasionally, until carrots and potatoes are tender, about 15 minutes. Add brisket and peas and cook until heated through, about 3 minutes.

Per serving: 380 calories; 13 g fat (4 g saturated fat; 31 percent calories from fat); 19 g carbohydrates; 44 g protein; 4 g fiber.

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