|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||63%|
|Saturated Fat 18g||88%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This slow cooker beef brisket is cooked with a variety of vegetables and seasonings. Long, slow braising is an excellent way to cook a beef cut like brisket.
This is a pot roast type of dish with potatoes, carrots, and onions.
- 3 pounds lean beef brisket (well trimmed)
- 1 tablespoon vegetable oil
- 3 carrots (cut into 2-inch chunks)
- 5 small red potatoes (halved)
- 1 large onion (cut into wedges)
- 2 tablespoons tapioca (quick-cooking)
- 3/4 cup beer (or use a dry red wine)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon thyme
- 1/4 teaspoon rosemary (crumbled)
- 1/2 teaspoon salt
- 3 cloves garlic (minced)
- 1 bay leaf
- 1/4 cup water
Heat the vegetable oil in a large skillet over medium-high heat. Brown the brisket on all sides.
Place the carrots, onion, and potatoes in slow cooker. Sprinkle the tapioca over the vegetables. Add the browned brisket (If brisket is very large, cut it in half).
Combine the beer with the remaining ingredients. Pour the mixture over the brisket.
Cover and cook on high for 5 to 6 hours or on low for 8 to 10 hours.
The tapioca will thicken the liquid to make its own gravy. Remove the bay leaf before serving.
If the liquids are watery, pour them into a saucepan and boil for a few minutes to reduce slightly and concentrate the flavors.
Add a slurry of 1 tablespoon of cornstarch and 1 tablespoon of cold water if more thickening is desired.