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Crockpot Beef Brisket Recipes



Ingredients:


3 tablespoon all-purpose flour
2 tablespoon butter
dash Gravy Master or Kitchen Bouquet
1 bay leaf
dash paprika
dash ground black pepper
1 beef brisket, about 3 1/2 to 4 1/2 pounds, cut in half
1/2 teaspoon salt,
1 1/2 cups beef broth
6 medium carrots, sliced
1/3 cup cold water
6 medium potatoes, peeled and chopped
3 medium onions, sliced


Preparation:


Place carrots potatoes,and onions in crockpot.
Trim fat from brisket and cut into 2 pieces if to big to fit in pot.
Sprinkle with a little salt, paprika and dash pepper; place on the vegetables.
Add bay leaf and one and half cups beef broth. Cover and cook on LOW for 11 to 14 hours.
Remove bay leaf. Lift brisket onto cutting board.
Drain vegetables and reserve one and half cups of the cooking liquid.
Add butter to vegetables and mash; season with salt and pepper tp taste.
Keep beef and vegetables warm while you prepare gravy.
In saucepan blend 1/3 cup cold water slowly into flour,
stirring until smooth; stir in reserved one and half cups cooking liquid,
along with a dash of Gravy Master or Kitchen Bouquet, if using.
Cook and stir until gravy is thickened and bubbly.
Season to taste. Slice brisket thinly across grain.
Serve with the vegetables and gravy.

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