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Brisket Stew (Crockpot)

I had to buy another crockpot, larger than the old, for this recipe. I increase the vegetables because we enjoy them so much.





List of Ingredients



• 1 5-6-pound brisket, well trimmed
  
• 3 thin-sliced onions
  
• 3 thin-sliced carrots
  
• several whole cloves garlic
  
• 1 bay leaf
  
• 8-10 peppercorns
  
• 1 can beef broth
  
• 1 can water
  
• 1 egg, beaten
  
• 1 cup soft breadcrumbs
  






Instructions



1. Place the vegetables and seasonings in crockpot in order given. Add the brisket. Pour liquids over all. Cook on HIGH 1 hour and then on LOW 5-6 more hours.
   
2. Remove brisket. Place it in a baking pan. Spread 1 slightly beaten egg on top. Sprinkle with bread crumbs. Bake at 400 degrees about 10 minutes.
   
3. While brisket bakes, reduce stock that has been thickened with 2-3 tablespoons flour in 1/2 cup water.
   
4. Let brisket stand 15-20 minutes before cutting.
   






Final Comments


For leftovers, Dick shreds the brisket and combines it with the onion-carrot gravy. One of his favorite breakfasts.