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Crockpot Brisket
Superb meal for anytime of the year but when you cook it for your mum its extra special.
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Course:
Main Dish
Cuisine:
American
Keyword:
Alcohol, Beef, Brisket, Crockpot Brisket, Herbs, Mustard, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
6
hours
hours
Total Time:
6
hours
hours
10
minutes
minutes
Servings:
6
people
Calories:
471
kcal
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Ingredients
Metric
Imperial
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:
471
kcal
|
Carbohydrates:
8
g
|
Protein:
51
g
|
Fat:
22
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Cholesterol:
158
mg
|
Sodium:
618
mg
|
Potassium:
570
mg
|
Fiber:
1
g
|
Sugar:
1
g