Beef Brisket

Published on

September 22, 2023

Intro

This is my holiday go-to recipe. It is easy , delicious and a crowd pleaser.

Prep Time:

5 Minutes

Cook Time:

4 Hours on High, 8 Hours on Low

Servings:

Difficulty Level:

Easy

Ingredients

4 russet potatoes, peeled and cut into 1 inch chunks

3 carrots, peeled and cut into 1 inch pieces

1 large onion, cut into 1 inch chunks

1 tablespoon worcestershire sauce

2 bay leaves

1/2 cup red wine

2 cups beef stock

8 Tablespoons, divided Toasted Onion Herb

4 pounds beef brisket, excess fat trimmed

1/2 cup flour

salt and pepper to taste

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Directions

1. In a large crock pot or Dutch oven, add in the potatoes, carrots, onions, worcestershire, bay leaves, wine, beef stock and 2 tablespoons Toasted Onion Herb seasoning,

2. Liberally coat the brisket with the remaining 6 tablespoons of Toasted Onion Herb seasoning and salt and pepper to taste. Place the brisket on top of the vegetables. (if your brisket is larger than your pot, cut it in half and stack the two pieces on top of each other)

3. In a slow cooker- cook on low for 8-10 hours, or high for 4-5 hours.

4. About 1 hour before your roast if finished cooking, remove 1 cup of liquid, whisk in the flour, and add it back into the pot to allow the broth to thicken.

5. Remove bay leaves and serve warm.

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Substitutions

Recipe Tip:

Cooking in a Dutch oven - Cook covered at 350ºF for 3 hours or until tender. Remove beef and vegetables. Simmer the sauce on stove top until thickened, about 30 minutes. No flour needed. Add brisket and vegetables back to the sauce to coat and warm before serving.

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