Post by marlaoh on Apr 12, 2004 7:19:04 GMT -6
Mothers Day Crockpot Brisket
2 1/4 lb Lean beef brisket
1 tb Veg. oil
3/4 c Red wine; or beer
1 tb Dijon mustard
1/2 ts Dried whole thyme
1/4 ts Rosemary
1/2 ts Salt
3 cl Garlic; minced
1 Bay leaf; crumbled
3 Carrots; 2" sticks
5 sm Red potatoes; halved
1 lg Onion; quartered
2 tb Quick-cooking tapioca
1/4 c Water
Trim fat from brisket. Heat oil in a large frying pan. Over medium-high
heat, 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.
2 1/4 lb Lean beef brisket
1 tb Veg. oil
3/4 c Red wine; or beer
1 tb Dijon mustard
1/2 ts Dried whole thyme
1/4 ts Rosemary
1/2 ts Salt
3 cl Garlic; minced
1 Bay leaf; crumbled
3 Carrots; 2" sticks
5 sm Red potatoes; halved
1 lg Onion; quartered
2 tb Quick-cooking tapioca
1/4 c Water
Trim fat from brisket. Heat oil in a large frying pan. Over medium-high
heat, 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.