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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 1/4 pounds lean beef brisket

  3. 1 tablespoon vegetable oil

  4. 3/4 cup dry red wine or beer

  5. 1 tablespoon Dijon mustard

  6. 1/2 teaspoon dried whole thyme

  7. 1/4 teaspoon rosemary

  8. 1/2 teaspoon salt

  9. 3 cloves garlic -- minced

  10. 1 bay leaf -- crumbled

  11. 3 carrots --

  12. 2" sticks

  13. 5 small red potatoes -- halved

  14. 1 large onion -- quartered

  15. 2 tablespoons quick-cooking tapioca --

  16. 1/4 cup water

Instructions Jump to Ingredients ↑

  1. 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.

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