Crockpot Brisket is a simple recipe that produces a fall apart tender beef. Slow cooking for 8 hours on low means you can go out, do what you want and dinners ready on your return. Serve as part of a main dish, side dish, sandwich filler and snack.
Crockpot Brisket
Superb meal for anytime of the year but when you cook it for your mum its extra special.
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Servings: 6 people
Calories: 471kcal
Ingredients
- 2 1/4 lb Lean beef brisket
- 1 tbsp vegetable oil
- 3/4 cup Red wine
- 1 tbsp Dijon mustard
- 1/2 tsp thyme
- 1/4 tsp rosemary
- 1/2 tsp salt
- 3 clove garlic minced
- 1 leaf bay
- 3 large carrots
- 5 small Red potatoes halved
- 1 large onion quartered
- 2 tbsp Quick-cooking tapioca
- 1/4 cup Water
Instructions
- Trim fat from brisket. Heat oil in a large frying pan.1 tbsp vegetable oil
- Over medium-high heat, brown brisket on all sides.2 1/4 lb Lean beef brisket
- Place carrots, onion and potatoes in crockpot.3 large carrots, 1 large onion, 5 small Red potatoes
- Sprinkle tapioca over top of vegetables.2 tbsp Quick-cooking tapioca
- Add browned brisket.
- Combine wine and remaining ingredients. Pour over top of brisket.3/4 cup Red wine, 1 tbsp Dijon mustard, 1/2 tsp thyme, 1/4 tsp rosemary, 1/2 tsp salt, 3 clove garlic, 1 leaf bay, 1/4 cup Water
- 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.
Nutrition
Calories: 471kcal | Carbohydrates: 8g | Protein: 51g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 158mg | Sodium: 618mg | Potassium: 570mg | Fiber: 1g | Sugar: 1g