Lemon Brisket

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

Line the bottom of a large slow-cooker with celery and onions and top with brisket. Place lemon slices and raisins on the brisket; season with salt and pepper to taste. Add dissolved bouillon.

Cook on LOW until meat is fork-tender, about 10 to 12 hours. Remove meat to a cutting board and let stand 15 minutes.

Skim fat from cooking broth. Adjust seasonings if needed.

Remove lemon slices and cut in half. Pour broth into a serving bowl and add lemons. Slice meat across the grain into thin slices. Halve or quarter the brisket slices and serve with the broth and lemons.

Makes 10 servings.

Calories 301; Calories from fat 25%; Total fat 8g; Saturated fat 3g; Cholesterol 77mg;
Carbohydrate 17g; Sodium 322mg; Fiber 2g; Protein 39g