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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 8 |
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This goes well with my Top of the Line Garlic Mashed Potatoes or over noodles. Ingredients:
4 lbs center cut beef brisket, fat removed |
1 tablespoon olive oil |
1 large carrot, finely chopped |
1 large onion, finely chopped |
1 large leek, thinly sliced |
1 dried bay leaf |
1 teaspoon dried thyme |
4 garlic cloves, minced |
1 1/2 cups dry red wine or 1 1/2 cups beef broth |
3 tablespoons cornstarch |
3 tablespoons cold water |
Directions:
1. Start rolling the brisket by rolling the short side first; secure with string or skewers.
2. Sprinkle pepper all over brisket.
3. Heat oil in a nonstick pan and brown on all sides. Don't over cook.
4. Place in the bottom of crock pot, carrots, onion, leek (white and pale green parts only), and bay leaf.
5. Add thyme and garlic.
6. Place brisket on top of vegetables. Add wine over everything.
7. Cover and cook on Low for 9 to 10 hours.
8. Remove brisket after cooking and place on a platter and keep warm.
9. Skim fat from liquid. Mix cornstarch into water and slowly pour into crockpot.
10. Turn heat to High,cover, and cook for an additional 15 minutes. Stir 2 or 3 times during cooking.
11. Remove string from brisket and slice across the grain.
12. Spoon some of the sauce over brisket; saving the extra to be served at the table.
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