pat's Recipe

Wine-Braised Beef Brisket

Category: Crockpot Roasts

1 4-pound fresh beef brisket
4 medium carrots, bias-sliced in 2-inch lengths (2 cups)
1 cup finely chopped onion (1 large)
1 cup dry red wine
1/3 cup tomato paste
2 tablespoons quick-cooking tapioca
1 tablespoon Worcestershire sauce
2 teaspoons garlic salt
2 teaspoons liquid smoke
1-1/2 teaspoons chili powder
Salt and ground black pepper
3 cups hot cooked mashed potatoes

Directions
1. Trim fat from brisket. If necessary, cut beef to fit in a 4- or 5-quart slow cooker. Place carrots and onion in cooker. Top with brisket. In a medium bowl stir together wine, tomato paste, tapioca, Worcestershire sauce, garlic salt, liquid smoke, and chili powder; pour over brisket in cooker.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Season to taste with salt and pepper.

3. Remove brisket from cooker. Using a slotted spoon, remove vegetables from cooker. Reserve half of the beef (about 1 pound), 1 cup of the vegetables, and 1 cup of the cooking juices; store as directed below. Slice remaining beef; serve with vegetables, cooking juices, and mashed potatoes.

Makes 6 servings and reserves.

To store reserves: Place beef in an airtight container. Place vegetables and cooking juices in a second airtight container. Seal and chill for up to 3 days.