Directions:
- 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 brisket on top of tomato mixture and spoon half of tomato mixture over meat to cover. Cover slow cooker and cook on high until meat is fork-tender, 5 to 6 hours.
- Carefully transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim excess fat from sauce and season with salt and pepper. Slice brisket against grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley. Serve brisket with remaining sauce on side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2806.23 Kcal (11749 kJ) | ||
| Calories from fat | 1687.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 187.51g | 288% | |
|---|---|---|---|
| Cholesterol | 759.61mg | 253% | |
| Sodium | 1447.96mg | 60% | |
| Potassium | 5397.4mg | 115% | |
| Total Carbs | 37.86g | 13% | |
| Sugars | 17.81g | 71% | |
| Dietary Fiber | 8.89g | 36% | |
| Protein | 236.02g | 472% | |
| Vitamin C | 47.1mg | 78% | |
| Iron | 27.5mg | 153% | |
| Calcium | 336.6mg | 34% | |
| Amount Per 100 g | |||
| Calories | 159.46 Kcal (668 kJ) | ||
| Calories from fat | 95.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.66g | 288% | |
|---|---|---|---|
| Cholesterol | 43.16mg | 253% | |
| Sodium | 82.28mg | 60% | |
| Potassium | 306.7mg | 115% | |
| Total Carbs | 2.15g | 13% | |
| Sugars | 1.01g | 71% | |
| Dietary Fiber | 0.51g | 36% | |
| Protein | 13.41g | 472% | |
| Vitamin C | 2.7mg | 78% | |
| Iron | 1.6mg | 153% | |
| Calcium | 19.1mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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