Cook 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 (depends on how salty the broth is)
- dash paprika
- dash ground black pepper
- 1 beef brisket, about 3 1/2 to 4 1/2 pounds, cut in half, if necessary to fit in pot
- 1 bay leaf
- 1 1/2 cups beef broth
- 2 tablespoon butter
- 1/3 cup cold water
- 3 tablespoon all-purpose flour
- dash Gravy Master or Kitchen Bouquet (gravy browning sauce)
Preparation:
Place potatoes, carrots and onions in crockpot. Trim fat from brisket and cut into 2 pieces if too big to fit in pot. Sprinkle with a little salt, paprika and dash pepper; place on the vegetables. Add bay leaf and 1 1/2 cups beef broth. Cover and cook on LOW for 11 to 14 hours. Remove bay leaf. Lift brisket onto cutting board. Drain vegetables and reserve 1 1/2 cups of the cooking liquid. Add butter to vegetables and mash; season with salt and pepper tp taste. Keep beef and vegetables warm while you prepare gravy. In saucepan blend 1/3 cup cold water slowly into flour, stirring until smooth; stir in reserved 1 1/2 cups cooking liquid, along with a dash of Gravy Master or Kitchen Bouquet, if using. Cook and stir until gravy is thickened and bubbly. Season to taste. Slice brisket thinly across grain. Serve with the vegetables and gravy. Serves 6.
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