We’ve had a lot of vegetable recipes around here lately…time for some BEEF. Brisket, to be exact.
Christy made this brisket a while back and oh my. OH MY. It looks incredible. Mouth is watering.
This is what Christy had to say:
Half the members of my family don’t like olives. Or tomatoes for that matter, but this dish was a crowd pleaser and left my kids begging for more! I didn’t have canned tomatoes on hand, so I subbed cherry tomatoes. The first time I did it as the instructions suggested, stovetop, but the second time I made it in my crockpot. In the crockpot, I cooked it on low for 5-6 hours – adding the olives and tomatoes in the last hour of cooking, then pulling the brisket, slicing, and putting it back in for 1/2 of an hour. Every one loved it, and it was great the next day as sandwiches. I even froze the leftovers and had them the next week! This meal is great for a weeknight if you opt for the crockpot method, or would make a beautiful Sunday dinner for guests.