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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 12 |
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An unsual, but delicious, combination of ingredients.I've adapted it for the crockpot, but you can make it in the oven - increase the water to 5 cups and place in a 300F oven for 4 hours. Ingredients:
3 -5 lbs beef brisket |
kosher salt |
fresh ground black pepper |
1 tablespoon oil |
3 -4 garlic cloves, peeled and chopped |
2 cups hot water |
1 teaspoon celery salt |
1/2 tablespoon balsamic vinegar |
1/2 tablespoon red wine vinegar |
1 tablespoon honey |
2 tablespoons dark soy sauce |
3 -4 whole black peppercorns |
1/2 lb baby carrots |
2 tablespoons potato starch or 1 tablespoon cornstarch |
Directions:
1. Bring meat to room temperature. Sprinkle generously with salt and pepper.
2. In a skillet heat oil until shimmering over medium heat. Brown meat on all sides, then place meat in slow cooker. Add garlic to oil in pan and saute until golden brown, 2-3 minutes. Add oil and garlic to meat.
3. Combine water, celery salt, vinegars, honey, soy sauce and peppercorns; pour over meat. Cook on high 3 hours or low 6 hours.
4. Add carrots and cook another 1 hour on high or 2 hours on low.
5. Remove meat to a platter and tent with foil for 10 minutes before slicing; remove carrots with slotted spoon into a serving bowl. Stir starch into 2 T cold water and drizzle into crockpot; cook on high for several minutes until thickened. Serve with mashed potatoes.
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