Slow Cooked Beef and Vegetables
Prep Time
Serves
Cooking Mode
0 beef brisket
2 large onions cut into large chunks
3 medium carrots sliced 1/4 inch thick
2 medium potatoes cut into 1/4 inch chunks
1 Beef Broth - 25% Less Sodium
4 garlic chopped
1 each chopped Basil, Thyme and Oregano leaves (save the stems)
4 cornstarch
3 water for cornstarch
0 beef brisket
2 large onions cut into large chunks
3 medium carrots sliced 1/4 inch thick
2 medium potatoes cut into 1/4 inch chunks
1 Beef Broth - 25% Less Sodium
4 garlic chopped
1 each chopped Basil, Thyme and Oregano leaves (save the stems)
4 cornstarch
3 water for cornstarch
Directions
1Place meat in a slow cooker, surround with vegetables and herb stems. Add beef broth and cover.
2Turn slow cooker on high for the first hour then reduce to low for the next 7 hours. With about an hour to go add in the chopped herbs.
3Remove the meat and set aside to rest (tent with foil). Strain liquid from vegetables, keep veg warm and put liquid in a sauce pan.
4On the stove on medium hi hear bring the broth to a boil. Dissolve the cornstarch and water. Wisk it in to the boiling liquid and reduce to a simmer for 5 minutes.
5Portion the beef by slicing across the grain, portion the vegetables and pour hot gravy over the beef.
Tips
1
Servir les aliments froids en diminue la saveur. Vous devrez donc assaisonner amplement la salade froide ou la laisser reposer à la température ambiante pendant 15 à 20 minutes jusqu’à ce qu’elle ait tiédi et que vous puissiez y goûter et l’assaisonner au goût.
Disclaimer
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Personal Note
Personal Note
