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Crockpot Brisket

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Recipe

Make this traditional and tasty dish in the convenience of your home with this simple crockpot recipe.

 

Yield

6 servings

Prep

30 min

Cook

8 hrs

Ready

8 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 ¼ pounds beef brisket
lean, trimmed of any visible fat
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1 tablespoon vegetable oil
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¾ cups red wine
or beer
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1 tablespoon dijon mustard
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½ teaspoon thyme
dried
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¼ teaspoon rosemary leaves
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½ teaspoon salt
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3 each garlic cloves
minced
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1 each bay leaves
crumbled
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3 each carrots
cut in 2 inch pieces
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5 each potatoes
red skinned, small, halved
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1 each onions
quartered
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2 tablespoons tapioca, quick-cooking
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¼ cup water
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Ingredients

Amount Measure Ingredient Features
1 kg beef brisket
lean, trimmed of any visible fat
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15 ml vegetable oil
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177 ml red wine
or beer
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15 ml dijon mustard
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2.5 ml thyme
dried
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1.3 ml rosemary leaves
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2.5 ml salt
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3 each garlic cloves
minced
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1 each bay leaves
crumbled
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3 each carrots
cut in 2 inch pieces
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5 each potatoes
red skinned, small, halved
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1 each onions
quartered
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3E+1 ml tapioca, quick-cooking
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59 ml water
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Directions

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 4½ to 5 hours or on LOW for 8 hours. The tapioca will thicken the liquid to make its own gravy.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 378g (13.3 oz)
Amount per Serving
Calories 76158% from fat
 % Daily Value *
Total Fat 49g 75%
Saturated Fat 18g 92%
Trans Fat 0g
Cholesterol 157mg 52%
Sodium 375mg 16%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 15%
Sugars g
Protein 90g
Vitamin A 103% Vitamin C 25%
Calcium 5% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 

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