27 Apr Kidney-Healthy Slow Cooker Brisket
2-1/2 pounds beef brisket, fat trimmed
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1/2 teaspoon allspice
1 teaspoon garlic, minced
2 tablespoons tomato sauce, no salt added
1 teaspoon dehydrated beef bouillon powder or granules
12 ounces light beer
1 cup onion, chopped
3 cups potatoes
1. Leach potatoes to reduce potassium content. To leach: peel and cut each potato into 16 bite-sized pieces, place in a very large pot and add 1 to 2 gallons tap water, set aside and soak for 2 hours. Drain and rinse.
2. Place beef brisket in slow cooker. Combine all other ingredients except vegetables, and pour over brisket.
3. Add onion, cover and cook on low for 8 to 10 hours, or cook on high for 4 to 5 hours until meat is tender enough to pull apart with a fork.
4. Drain potatoes and add to slow cooker. Turn heat to high and cook covered an additional 30 minutes or until potatoes are cooked.
Recipe from Davita.com