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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 6 |
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Ingredients:
1 (14.5 oz.) can diced tomatoes with juice |
1/2 cup dry red wine |
5 garlic cloves, chopped |
1/3 cup kalamata or other black olives, pitted and chopped |
1/2 teaspoon dried rosemary |
1 (2 1/2 lb.) piece flat-cut brisket, fat trimmed off |
salt and pepper |
1 tablespoon finely chopped fresh parsley |
Directions:
1. Place tomatoes, wine, garlic, olives and rosemary in slow cooker and stir to combine. Sprinkle meat with 1 1/2 tsp. salt and pepper to taste. 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.
2. 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. Serve brisket with remaining sauce on side.
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