Preparation time: 10 minutes
Cooking time: 10-12 hours
Yield: 10 servings
2 ribs celery, halved lengthwise
2 onions, quartered
1 first cut or flat cut (leaner section) beef brisket, about 4 pounds, trimmed
2 lemons, cut into thin slices
1 cup raisins or to taste
1 teaspoon salt
Freshly ground pepper
2 low-sodium beef bouillon cubes, dissolved in 2 cups water
1. Line the bottom of a large slow cooker with the celery and onions; top with brisket. Place lemon slices and raisins on the brisket; season with salt and pepper to taste. Add dissolved bouillon.
2. Cook on low until meat is fork-tender, about 10-12 hours. Remove meat to cutting board; let stand 15 minutes. Skim fat from cooking broth. Adjust seasonings, if needed. Remove lemon slices; cut in half. Pour broth into a serving bowl; add lemons. Slice meat across the grain into thin slices; serve with the broth and lemons.
Nutrition information per serving:
301 calories, 25% of calories from fat, 8 g fat, 3 g saturated fat, 77 mg cholesterol, 17 g carbohydrates, 39 g protein, 322 mg sodium, 2 g fiber