Beef Brisket in a Slow Cooker

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Beef Brisket in a Slow Cooker

 

Ingredients

 


  • 30 ml (2 tbsp) olive oil

  • 1 beef brisket

  • Salt and pepper, to taste

  • 5 cloves garlic, minced

  • 1 large onion diced

  • 1 kg (2 lb) potatoes, peeled and cut into 2-cm (3/4-inch) cubes

  • 500 g (1 lb) parsnips, peeled and cut into 5 mm (1/4-inch) slices

  • 500 (1 lb) carrots, peeled and cut into 0.5 cm slices

  • 250 ml (1 cup) red wine

  • 250 ml (1 cup) beef broth

  • 50 ml (1/4 cup) tomato paste

  • 5 ml (1 tsp) dried thyme

  • 5 ml (1 tsp) dried rosemary

  • 2 whole bay leaves

Preparation


  • 1. In a large skillet on stovetop, heat oil until hot. Season brisket with salt and pepper. Place garlic and onion in pan. Brown brisket for 2 to 3 minutes per side.

  • 2. Transfer into stoneware in slow cooker base. Add remaining ingredients and stir to combine. Cover, cook on low for 5 1/2 to 7 1/2 hours or until meat is cooked through.

  • 3. Remove bay leaves before slicing and serving.



 
 
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