Crockpot Beef Brisket with Fall Vegetables

crockpot_beef_brisket



Crockpot Beef Brisket with Fall Vegetables

Ingredients

  • (2–lb) beef briskets, trimmed
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp vegetable oil
  • 4 carrots, cut into 2–inch pieces
  • 3 parsnips, sliced
  • 2 celery ribs, sliced
  • 1 large onion, sliced
  • 1 fennel bulb, quartered
  • 12 fresh thyme sprigs
  • 1 (1–oz) envelope dry onion soup mix
  • 1 (14–oz) can low-sodium beef broth
  • ¾ cup dry red wine
  • ½ cup ketchup
  • 2 tbsp Beau Monde seasoning
  • 8 garlic cloves
  • ¾ cup chopped fresh parsley
  • garnish: fresh thyme sprigs

Instructions

  1. Sprinkle beef with salt and pepper.
  2. Heat oil over medium-high heat in a large non-stick skillet.
  3. Add beef; cook 4 minutes on each side until browned.
  4. Transfer beef to a 6-qt slow cooker.
  5. Add carrot and next 5 ingredients.
  6. Whisk together soup mix and next 6 ingredients.
  7. Pour mixture evenly over beef.
  8. Cover and cook on low 12 hours or until tender.
  9. Transfer beef to a serving platter.
  10. Pour remaining vegetable mixture through a wire-mesh strainer, reserving juices, carrot, and onion.
  11. Discard remaining vegetable mixture.
  12. Serve beef and vegetables with juices.
  13. Garnish, if desired.
http://stlcooks.com/2013/09/crockpot-beef-brisket-with-fall-vegetables/

Recipe and Photo: recipes.wikia.com / CC BY-SA



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