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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Brisket cooked with olives and rosemary in a red wine sauce.

    Main Ingredient:


    Category:  Beef

    Cuisine:  Mediterranean

    Prep Time: 5 min
    Cook Time: 6 hour(s)


    Per serving: 424 cal, 15 g fat (4 g sat.), 180 mg chol, 1 g fiber, 60 g pro, 5 g carb, 545 mg sodium.


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    Posted On:

    December 20, 2015

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