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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.

 

 

 


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