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Crockpot Brisket With Beer

User Rating5.0 out of 5 (1 Reviews)  Write a Review

By Diana Rattray, About.com

Beef brisket recipe with wine or beer, spices, herbs, and potatoes.

Ingredients:

  • lean beef brisket, about 2 1/2 to 3 pounds, well trimmed
  • 1 tablespoon vegetable. oil
  • 3 carrots, cut in 2-inch chunks
  • 5 small red potatoes, halved
  • 1 large onion, cut in wedges
  • 2 tablespoons quick cooking tapioca
  • 3/4 c red wine, or beer
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried leaf thyme
  • 1/4 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon salt
  • 3 clove garlic, minced
  • 1 bay leaf
  • 1/4 cup water

Preparation:

Heat oil in a large skillet. Over medium-high heat, brown brisket on all sides. Place carrots, onion and potatoes in slow cooker. Sprinkle tapioca over top of vegetables. Add the browned brisket (If brisket is very large, cut in half). Combine beer or wine and remaining ingredients. Pour over top of brisket. Cover and cook on High for 5 to 6 hours or on LOW for 9 to 11 hours.
The tapioca will thicken the liquid to make its own gravy. Remove bay leaf before serving.

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User ReviewsWrite Review
5 out of 5 5 out of 5
June 04, 2009By JaymieR
"I can't believe that I forgot to review this. This recipe is delicious and SO easy. It's a great way to use the corned beef brisket that goes on sale in March. I buy a couple to keep in the freezer and use throughout the year. I am making it for the second time today. The only change we made was in the alcohol. We prefer not to drink or cook with it. To compensate for this, I buy the fancy bottles of sparkling grape juice, white or red depending on what is called for. I have found that subbing the same measure of this is pretty effective in the recipes that I have made. Thanks so much for a fabulous recipe!!!"

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