Crockpot Brisket Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 lbs: Lean beef brisket,
1 tbsp: Veg. oil,
3/4 cup: Red wine, or beer
1 tbsp: Dijon mustard,
1/2 tsp: Dried whole thyme,
1/4 tsp: Rosemary,
1/2 tsp: Salt,
3 centiliter: Garlic, minced
1: Bay leaf, crumbled
3: Carrots, 2" sticks
5 small: Red potatoes, halved
1 large: Onion, quartered
2 tbsp: Quick-cooking tapioca, *
1/4 cup: Water,
Directions:
Trim fat from brisket. Heat oil in a large frying pan. Over
medium-high until hot, brown brisket on all sides. Place carrots,
onion and potatoes in crockpot. Sprinkle tapioca over top of
vegetables. Add browned brisket. Combine wine and remaining
ingredients. Pour over top of brisket. Cover with lid and Cook on
High for 4 1/2 to 5 hours or on LOW for 8 hours. The tapioca will
thicken the liquid to make its own gravy.
Source from luhu.jp
medium-high until hot, brown brisket on all sides. Place carrots,
onion and potatoes in crockpot. Sprinkle tapioca over top of
vegetables. Add browned brisket. Combine wine and remaining
ingredients. Pour over top of brisket. Cover with lid and Cook on
High for 4 1/2 to 5 hours or on LOW for 8 hours. The tapioca will
thicken the liquid to make its own gravy.
Source from luhu.jp