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Ingredients
| beef brisket: 4 lbs |
| carrots: 4 |
| onions (chopped): 1 cup |
| red wine: 1 cup |
| canned tomato paste: 1 cup |
| dry tapioca mix: 2 oz |
| worcestershire sauce: 1 tsp |
| garlic salt: 2 tsp |
| liquid smoke: 2 tsp |
| chili powder: 1 Tbl |
Wine-braised beef brisket
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
240 min -
Servings
6 serving(s)
Tags
1. Trim fat from brisket. If necessary, cut beef to fit in a 4- or 5-quart slow cooker. Place carrots and onion in cooker. Top with brisket. In a medium bowl stir together wine, tomato paste, tapioca, Worcestershire sauce, garlic salt, liquid smoke, and chili powder; pour over brisket in cooker.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Season to taste with salt and pepper.
3. Remove brisket from cooker. Using a slotted spoon, remove vegetables from cooker. Reserve half of the beef (about 1 pound), 1 cup of the vegetables, and 1 cup of the cooking juices; store as directed below. Slice remaining beef; serve with vegetables, cooking juices, and mashed potatoes. Makes 6 servings and reserves.
To store reserves: Place beef in an airtight container. Place vegetables and cooking juices in a second airtight container. Seal and chill for up to 3 days.