Beef brisket with meat gravy in a slow cooker

Votes: 4

Time: 6 hours 20 minutes
Complexity: easily
Servings: 6

Beef brisket is a flat piece of meat obtained after the ribs are removed. Cooks don't particularly favor this cut of beef, as it requires a long braising, boiling, or roasting process to achieve tenderness. However, this cut of meat can be used to create a wide variety of delicious dishes, and modern cooking techniques make the long cooking time virtually unnoticeable. The long simmering process releases juices from the meat and vegetables, which later create an incredibly rich sauce that perfectly complements the meat's flavor and ties the entire dish together.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Canola oil, for frying
1 cut (1.2-1.4 kg) beef brisket
1 bunch parsley, stems set aside, leaves chopped
2 stalks celery with leaves, finely chopped
1 bay leaf
450 ml beef broth
2 cups red wine
2 tbsp tomato paste
25 g of seasoning for stewing meat
2 medium onions, finely chopped
2 large carrots, cut into large pieces
450 g of wild mushrooms
25 g dry mix for making gravy
1 cup cold water
Special equipment: slow cooker

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat canola oil in a large skillet over medium-high heat. Generously season the brisket on both sides. Place the meat in the hot skillet and sear until golden brown, about 4 minutes per side.
Place the parsley stems, celery, and bay leaf in a slow cooker. Place the seared brisket on top of the vegetables. In a large bowl, whisk together the broth, wine, tomato paste, and braising spices. Pour the mixture over the meat, top with the onion, and cook on low until the meat is tender enough to pierce with a fork, about 4-6 hours. About an hour before the meat is done, add the carrots and mushrooms.

Remove the meat, carrots, and mushrooms from the slow cooker. Pour the liquid into a medium skillet over medium-high heat. In a small bowl, whisk together the gravy mixture and 1 cup cold water. Turn the heat to medium and whisk the mixture. Cook for about 2 minutes, until thickened.
Slice the meat and arrange it on a platter. Serve with carrots, mushrooms, and gravy. Garnish with chopped parsley leaves and serve.

Categories:

recipe / Multicooker / Main courses / Meat / Vegetables and mushrooms / Sandra Lee

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