Brisket is hands down one of my favorite foods. There's something so homey about a well made brisket. Maybe it's because it reminds me of cooler weather and happy holidays with our friends Ellyn and Leon and their family. Isn't that what comfort food is all about- food that warms us, satiates us, and reminds us of happy times with people that we love?
This is not a difficult meal to make. In fact, it's kind of perfect in it's simplicity since you just toss all the ingredients in the crock pot, and leave it alone until the brisket is falling apart and your house is filled with the savory, hearty flavors of carrots, onions, herbs, and beef at its finest. Laela had a great time helping "shake shake shake" the spices in, as well as tossing in the veggies.
Fall Crock Pot Brisket
Ingredients:
- 2 lb Brisket
- 1 Medium onion, diced
- 3 Large carrots, chopped
- 2 stalks celery, chopped
- 1 Stalk thyme (leaves only)
- 1 Stalk rosemary, chopped (leaves only)
- 4 Leaves of sage, chopped
- Salt and Pepper
- 2 Cups beef broth
- 2 Tb Worcestershire sauce
- 2 tsp Balsamic vinegar
- 4 garlic cloves, finely chopped
- 3 Potatoes, chopped or cubed (optional)
- 1 Tb Corn starch
Instructions:
For the Brisket:
- Place the brisket, onion, garlic, worcestershire, balsamic vinegar, carrots, celery, thyme, rosemary, sage, potatoes, and broth in the crock pot.
- Cook on the lowest setting (but not on warm) for 6-10 hours, or until the brisket is falling apart when you place a fork in it (brisket will "string" and "pull" apart.)
- Serve as is, or with gravy.
For the gravy:
- Take 1 cup of the drippings/broth from the crock pot and place it in a medium saucepan on medium-high heat.
- In small ramekin or cup, whisk together 1 tsp corn starch and 2 tsp water.
- Whisk in the corn starch mixture with the broth/drippings.
- Taste for seasoning. Add salt and pepper as necessary.
- For a gravy with more herb flavoring, whisk in a few chopped leaves of rosemary, thyme, and sage.
- Whisk until thickened.
- Serve!
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