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Ingredientes
- 2 1/4 lb Lean beef brisket
- 1 Tbsp. Veg. oil
- 3/4 c. Red wine, or possibly beer
- 1 Tbsp. Dijon mustard
- 1/2 tsp Dry whole thyme
- 1/4 tsp Rosemary
- 1/2 tsp Salt
- 3 cl Garlic, chopped
- 1 x Bay leaf, crumbled
- 3 x Carrots, 2" sticks
- 5 sm Red potatoes, halved
- 1 lrg Onion, quartered
- 2 Tbsp. Quick-cooking tapioca, *
- 1/4 c. Water
Direcciones
- Trim fat from brisket. Heat oil in a large frying pan. Over medium-high till warm, brown brisket on all sides. Place carrots, onion and potatoes in crockpot. Sprinkle tapioca over top of vegetables. Add in browned brisket.
- Combine wine and remaining ingredients. Pour over top of brisket. Cover with lid and Cook on High for 4 1/2 to 5 hrs or possibly on LOW for 8 hrs. The tapioca will thicken the liquid to make its own gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 5 servings | |
| Calories 440 | |
| Calories from Fat 124 | 28% |
| Total Fat 13.81g | 17% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.07g | |
| Cholesterol 89mg | 30% |
| Sodium 416mg | 17% |
| Potassium 1450mg | 41% |
| Total Carbs 38.34g | 10% |
| Dietary Fiber 4.7g | 16% |
| Sugars 4.78g | 3% |
| Protein 33.75g | 54% |
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