Beef Brisket
Cook time 12 hours- total time 12 hours
Ingredients:
6 medium potatoes, peeled and chopped
6 medium carrots, sliced
3 medium onions, sliced
1/2 teaspoon salt or to taste
A dash of paprika
A dash of ground black pepper
1 beef brisket, about 3 1/2 to 4 1/s pounds
1 bay leaf
1 1/2 cups beef broth
2 tablespoon butter
1/3 cup cold water
3 tablespoon all-purpose flour
A dash of Gravy Master
Preparation
Place potatoes, carrots and onions in crockpot. Trim fat frm brisket and cut into 2 pieces. Sprinkle with a little salt, paprika and dash pepper; place n the vegetables. Add bay leaf and 1/2 cups beef broth. Cover and cook on low for 11 to 14 hours. Remove bay leaf. Lift brisket onto cutting bard. Drain vegetables and reserve 1 1/2 cups of the cooking liquid. Add butter to vegetables and mash; season with salt and pepper to taste. Keep beef and vegetables warm while you prepare gravy. In saucepan blend 1/3 cup cold water slowly into flour, stirring until smoth; stir in reserved 1 1/2 cups cooking liquid, along with a dash of gravy master. Cook and stir until gravy is thickened and bubbly. Season to taste. When slicing brisket make sure you cut against the grain. Serve with vegetables and gravy. ENJOY!
6 medium potatoes, peeled and chopped
6 medium carrots, sliced
3 medium onions, sliced
1/2 teaspoon salt or to taste
A dash of paprika
A dash of ground black pepper
1 beef brisket, about 3 1/2 to 4 1/s pounds
1 bay leaf
1 1/2 cups beef broth
2 tablespoon butter
1/3 cup cold water
3 tablespoon all-purpose flour
A dash of Gravy Master
Preparation
Place potatoes, carrots and onions in crockpot. Trim fat frm brisket and cut into 2 pieces. Sprinkle with a little salt, paprika and dash pepper; place n the vegetables. Add bay leaf and 1/2 cups beef broth. Cover and cook on low for 11 to 14 hours. Remove bay leaf. Lift brisket onto cutting bard. Drain vegetables and reserve 1 1/2 cups of the cooking liquid. Add butter to vegetables and mash; season with salt and pepper to taste. Keep beef and vegetables warm while you prepare gravy. In saucepan blend 1/3 cup cold water slowly into flour, stirring until smoth; stir in reserved 1 1/2 cups cooking liquid, along with a dash of gravy master. Cook and stir until gravy is thickened and bubbly. Season to taste. When slicing brisket make sure you cut against the grain. Serve with vegetables and gravy. ENJOY!
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