Recipe Detail

Mediterranean Brisket

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  1. 1 cans - 14.5 oz. diced tomatoes with juice
  2. 1/2 cups - dry red wine
  3. 5 cloves - garlic chopped
  4. 1/3 cups - kalamata or other black olives pitted and chopped
  5. 1/2 teaspoons - dried rosemary
  6. 2 1/2 pounds - flat-cut brisket fat trimmed off
  7. - salt and pepper
  8. 1 tablespoons - finely chopped fresh parsley


1. Place tomatoes, wine, garlic, olives and rosemary in slow cooker and stir to combine. Sprinkle meat with 1-1/2 teaspoons 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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