1/4 pounds lean beef brisket
1 tablespoon vegetable oil
3/4 cup Red wine (or beer)
1 tablespoon Dijon mustard
1/2 teaspoon Dried whole thyme
1/4 teaspoon Rosemary
1/2 teaspoon white Pepper
1/2 teaspoon Salt
3 Cloves garlic, minced
1 Small Bay leaf, crumbled
3 Carrots, cut into 2" sticks
5 Small red potatoes, halved
1 Large onion, quartered
2 tablespoons Quick-cooking Tapioca
1/4 cup Water
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Trim fat from brisket. Heat oil in a large frying pan. Over medium-high until hot, brown brisket on all sides. Place carrots, onion and potatoes in crockpot. Sprinkle tapioca over top of vegetables. Add browned brisket. Combine wine and remaining ingredients. Pour over top of
brisket. Cover with lid and Cook on High for 4 1/2 to 5 hours or on
LOW for 8 hours.
The tapioca will thicken the liquid to make its own gravy.
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