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
- 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.
- 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.
- While brisket bakes, reduce stock that has been thickened with 2-3 tablespoons flour in 1/2 cup water.
- 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.
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