Slow cooking beef ensures you’ll get a tender, tasty piece of meat every time. Be wary of barbecue sauce—it can be a sneaky source of sodium—and be sure to buy a sauce with fewer than 300 mg per serving. Beans are a good source of both fiber and protein, so they make the perfect filling side.
PREP TIME: 15 MINUTES TOTAL TIME: 6 1/4 HOURS SERVINGS: 8
4 med onions, sliced
5 lb beef brisket, trimmed of fat
1 1/4 c barbecue sauce (we used Annie's Naturals Organic Original Recipe BBQ Sauce)
2 cans (15 oz each) cannellini beans, rinsed and drained
2 Tbsp chopped fresh rosemary
1. Put three-quarters of the onions in lightly oiled slow cooker pot. Top with brisket and remaining onions. Mix barbecue sauce and 1 cup water. Pour into pot.
2. Cover and cook on low 6 to 7 hours or until brisket is fork-tender. Let stand 15 minutes before slicing. Skim fat from pot and reserve onion sauce.
3. Combine beans, rosemary, and 1 1/2 cups of the sauce in saucepan and warm through. Slice brisket, top with more sauce, and serve with beans.
NUTRITION: (per serving; about 4 1/2 oz meat and 1/3 cup beans) 414 cal, 50 g pro, 28 g carb, 4 g fiber, 10 g fat, 3 g sat fat, 531 mg sodium
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