Printable Recipe
Ingredients
- Canola oil, for searing
- 1 (2 1/2 to 3 lb.) brisket
- Kosher salt
- 1 bunch parsley, stems reserved and leaves chopped
- 2 stalks celery with leaves, chopped
- 1 bay leaf
- 1 (14.5 oz.) can beef broth
- 2 cups red wine
- 2 tbsp. tomato paste
- 1 (.87 oz.) packet slow cooker pot roast seasoning
- 2 medium onions, chopped
- 2 cups baby carrots
- 2 (8 oz.) packages sliced baby bella mushrooms
- 1 (.87-ounce) packet brown gravy mix
- 1 cup cold water
Remove the meat, onions, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat.
In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk the gravy mixture into the brisket liquid. Cook until thickened, about 2 minutes. Skim any fat off of the top.
Slice the brisket and arrange it on a serving platter. Serve it with the onions, carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.
Source: Adapted from Food Network
Slice the brisket and arrange it on a serving platter. Serve it with the onions, carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.
Source: Adapted from Food Network
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