Coat the bottom of a heavy skillet with oil. Sear meat, browning on all sides.
Add all ingredients to crock pot except salt and pepper. Set on high heat; cover and cook 1 hour. Reduce heat to low, cover and continue cooking for about 6 to 8 hours or until tender. Let brisket cool in liquid for 30 minutes, then transfer to a platter and cover to keep warm.
Pour cooking liquid/potatoes in a bowl; let cool for at least 2 hours, then skim off fat. Return liquid and potatoes to pot with a lid. Cut meat across grain into 1/4-inch slices; add to liquid.
Cover and re-heat over low until warmed through. Adjust salt and pepper to taste.
Originally Submitted
12/22/2011
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