Diabetic & Heart Healthy
Ingredients
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1 1/2 lbs beef brisket
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1/8 tsp salt
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Black pepper, to taste
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1/2 tsp garlic powder
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1 Tbsp olive oil
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3 garlic cloves, minced
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1 cup pearl onions
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1 cup button mushrooms
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3 cups water
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3 carrots, peeled and cut into 2-inch pieces
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2 parsnips, peeled and cut into 2-inch pieces
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1 head cauliflower, cut into 1-inch chunks
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1 lb small red potatoes
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2 celery stalks
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2 Tbsp chopped fresh parsley
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2 Tbsp chopped fresh thyme
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1 Tbsp tomato paste
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1 tsp Worcestershire sauce
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2 bay leaves
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Preparation
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- Season the brisket with the salt, pepper and garlic powder. In a large skillet, heat the oil over medium-high heat. Add the brisket and sear for about 4 minutes on all sides, or until browned. Add the garlic, onions and mushrooms and cook for 1 to 2 minutes, or until garlic is fragrant.
- In a 5- to 6-quart slow cooker, place the seared brisket, sautéed onions and mushrooms and water. Cover and cook on high for 2 hours. Add the carrots, parsnips, cauliflower, potatoes, celery, parsley, thyme, tomato paste, Worcestershire sauce and bay leaves. Cover and cook on high for 2 hours more.
- Remove the meat, slice and serve over the vegetables with the sauce.
Nutrition Facts
Serving size: 1 cup beef and vegetables
Per Serving: Calories: 186 Fat: 9g Saturated Fat: 3g Cholesterol: 61mg Sodium: 143mg Carbohydrates: 6g Fiber: 1g Protein: 20g
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Date Last Reviewed: January 20, 2020
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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