2-1/4 lb. lean beef brisket
1 tbsp. vegetable 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 cloves garlic; minced
1 bay leaf; crumbled
3 carrots; cut into 2" sticks
5 small red potatoes; halved
1 large onion; quartered
2 tbsp. quick-cooking tapioca
1/4 cup water
1 tbsp. vegetable 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 cloves garlic; minced
1 bay leaf; crumbled
3 carrots; cut into 2" sticks
5 small red potatoes; halved
1 large onion; quartered
2 tbsp. quick-cooking tapioca
1/4 cup 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; cook on High 4-1/2 - 5 hours or on Low 8 hours.
The tapioca will thicken liquid to make its own gravy.
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