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2 1/2 pounds lean beef brisket - (to 3 lbs)
1 tablespoon vegetable oil
3/4 cup red wine or beer
1 tablespoon Dijon mustard
1/2 teaspoon dried whole thyme
1/4 teaspoon rosemary
1/2 teaspoon salt
3 garlic cloves -- minced
1 bay leaf -- crumbled
3 carrots -- cut 2" sticks
5 small red potatoes -- halved
1 large onion -- quartered
2 tablespoons quick-cooking tapioca
1/4 cup water

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 slow cooker. 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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