Nutritional Info

Nutrition Facts

Serving Size 1 (470g)

Calories 354
Calories from Fat 135 (38%)
Amount Per Serving %DIV
Total Fat 15g 23%
Saturated Fat 9.9g 50%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 62.8mg 21%
Sodium 613.7mg 27%
Potassium 1255mg 27%
Total Carbohydrate 31.8g 11%
Dietary Fiber 0.4g 2%
Sugars 19.5g
Protein 21.6g 43%

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Recipe Description
Start this dish early in the morning, as it will need 12 hours to slowly simmer with flavor. A perfect slow cooker meal for a crisp autumn night.
Prep time
30 min
Cook time
12 hr
Ready In
12 hr 30 min


Serves Tool

Serves To:USMetric
3/4 Cup(c)  fresh parsley, chopped
8 Clove(clv)  garlic
2 Tablespoon(T)  beau monde seasoning
1/2 Cup(c)  ketchup
3/4 Cup(c)  dry red wine
14   low sodium beef broth
1 Ounce(oz)  dry onion soup mix
12   fresh thyme sprigs
1   fennel bulb, quartered
1   large onion, sliced
2   celery ribs, sliced
3   parsnips, sliced
4   carrots, sliced
1 Tablespoon(T)  vegetable oil
1 Teaspoon(t)  pepper
2 Teaspoon(t)  salt
2 Pound(lb)  beef brisket, trimmed


Sprinkle beef with salt and pepper. Heat oil over medium high heat in a large nonstick skillet. Add beef. Cook 4 minutes on each side or until browned. Transfer beef to a 6 quart slow cooker. Add carrot and next 5 ingredients. Whisk together soup mix and next 6 ingredients. Pour mixture evenly over beef. Cover and cook on low 12 hours or until tender. Transfer beef to a serving platter. Pour remaining vegetable mixture through a wire mesh strainer, reserving juices, carrot, and onion. Discard remaining vegetable mixture. Serve beef and vegetables with juices. Garnish with fresh thyme sprigs, if desired.

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