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6 medium potatoes -- peeled and chopped
6 medium carrots -- sliced
3 medium onions -- sliced
1 1/2 teaspoons salt
1 dash paprika
1 bay leaf
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon beef-flavored gravy base
In slow cooker place potatoes, carrots and onions. Trim excess fat from brisket. Sprinkle with salt, paprika and dash pepper; place atop vegetables. Add bay leaf and 1 1/2 cups water. Cover; cook on LOW-heat setting for 12 to 14 hours.
Remove bay leaf. Lift out brisket to cutting board. Drain vegetables; reserve 1 1/2 cups cooking liquid. Add butter to vegetables; mash. Season with salt and pepper. Keep meat and vegetables warm; prepare gravy.
In saucepan blend 1/2 cup cold water slowly into flour; stir in reserved cooking liquid and gravy base. Cook and stir until thickened and bubbly. Season to taste.
Slice brisket thinly across grain. Serve with the vegetables and gravy.
This recipe yields 6 servings.
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