Slow Cooker Beef Brisket is fall-apart tender, juicy, flavorful and easy!
Total Time
50min
4.8
4 Ratings
Author: Campbell's China
Servings:
2
Ingredients
•
5.5
lb
Beef Brisket
•
1
Mountain Yam
•
2
Carrots
•
11
oz
Oxtail Soup
•
3
Tbsp
Chicken Stock
•
2
tsp
Soy Sauce
•
1
tsp
Ground Black Pepper
•
1
tsp
Granulated Sugar
Cooking Instructions
1.
Peel and cut the Mountain Yam (1) into medium dice.
2.
Peel and cut the Carrots (2) into medium dice.
3.
Cube the Beef Brisket (5.5 lb).
4.
Place the cubed brisket into a large bowl. Wash away the blood with cold water. Rinse a couple times before draining the meat.
5.
Toss the cubed brisket with the Oxtail Soup (11 oz), Chicken Stock (3 Tbsp), Soy Sauce (2 tsp), Ground Black Pepper (1 tsp), and Granulated Sugar (1 tsp).
6.
Add the brisket to a pressure cooker. Lock the top on, and heat over a high heat. Once it seals, and the top starts whistling, turn the heat down and cook over a low heat for 25 minutes.
7.
Release the pressure, and add in the diced yams and carrot. Cover and cook for an additional 5 minutes. Then release the pressure for the final time and plate.
8.
Serve and enjoy!
Nutrition Per Serving
CALORIES
1796
FAT
53.1 g
PROTEIN
310.1 g
CARBS
21.5 g
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