Post by April B. on Apr 13, 2004 13:35:50 GMT -6
Spicy Beef Brisket
2 pounds beef brisket
1 (10.5 ounce) can beef broth
1/4 cup white wine
2 tablespoons olive oil
2 teaspoons seasoning salt, or to taste
1 teaspoon ground allspice
2 tablespoons whole black peppercorns
5 cloves garlic, minced
1/4 cup dried onion flakes
1 tablespoon red pepper flakes
1 bay leaf
2 tablespoons cornstarch
1/4 cup cold water
Trim the brisket of most of the visible fat, and place in a slow
cooker.
Pour in beef broth, white wine and olive oil. Season with seasoning
salt,
allspice, peppercorns, garlic, onion flakes, red pepper flakes and the
bay
leaf. Cover, and cook on Low for 3 to 4 hours or until the roast is
fork
tender. Remove the roast to a serving platter. Stir together the
cornstarch
and cold water; mix into the juices in the slow cooker. Set to High,
and
cook for just a few minutes until thickened. Remove bay leaf, and serve
as a
gravy over the roast.
2 pounds beef brisket
1 (10.5 ounce) can beef broth
1/4 cup white wine
2 tablespoons olive oil
2 teaspoons seasoning salt, or to taste
1 teaspoon ground allspice
2 tablespoons whole black peppercorns
5 cloves garlic, minced
1/4 cup dried onion flakes
1 tablespoon red pepper flakes
1 bay leaf
2 tablespoons cornstarch
1/4 cup cold water
Trim the brisket of most of the visible fat, and place in a slow
cooker.
Pour in beef broth, white wine and olive oil. Season with seasoning
salt,
allspice, peppercorns, garlic, onion flakes, red pepper flakes and the
bay
leaf. Cover, and cook on Low for 3 to 4 hours or until the roast is
fork
tender. Remove the roast to a serving platter. Stir together the
cornstarch
and cold water; mix into the juices in the slow cooker. Set to High,
and
cook for just a few minutes until thickened. Remove bay leaf, and serve
as a
gravy over the roast.
