Brisket With Sour Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 8 |
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I got this out of a Better Homes and Gardens Carb Smart recipe book. I haven't made it yet but plan on it soon. Sounds delicious! Ingredients:
1 fresh beef brisket |
1 teaspoon paprika |
3/4 cup finely chopped fresh poblano chile |
1/2 cup chopped onion |
1 1/4 cups beef broth |
2 tablespoons red wine vinegar |
1 (8 ounce) carton sour cream |
2 tablespoons arrowroot |
salt and pepper |
Directions:
1. Trim fat from meat. If necessary, cut meat to fit into 3.5 - 4 quart slow cooker. Place meat in cooker; sprinkle with parika. Sprinkle lightly with salt and ground black pepper. Top with chile pepper and onion. Add broth and vinegar.
2. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Transfer meat to serving platter, reserving juices. Cover meat and keep warm.
3. For sauce: Skim off fat from juices. Measure 1 cup juices. In small bowl, combine sour cream and arrowroot. Slowly whisk in juices; return to slow cooker. If using low setting, turn slow cooker to high. Cover and cook about 15 minutes more or until sauce is thickened.
4. Thinly slice meat across the grain. Serve meat with sauce.
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