Crock Pot Brisket Recipe - Cooking Index
Crock Pot Brisket Recipe - Cooking Index
| 2 1/2 lbs | 1135g / 40oz | Lean beef brisket - (to 3 lbs) |
| 1 tablespoon | 15ml | Vegetable oil |
| 3/4 cup | 177ml | Red wine or beer |
| 1 tablespoon | 15ml | Dijon mustard |
| 1/2 teaspoon | 2.5ml | Dried whole thyme |
| 1/4 teaspoon | 1.3ml | Rosemary |
| 1/2 teaspoon | 2.5ml | Salt |
| 3 | Garlic cloves - minced | |
| 1 | Bay leaf - crumbled | |
| 3 | Carrots - cut 2" sticks | |
| 5 | Red potatoes - halved (small) | |
| 1 | Onion - quartered (large) | |
| 2 tablespoons | 30ml | Quick-cooking tapioca |
| 1/4 cup | 59ml | Water |
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.
This recipe yields ?? servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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