Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.
Please come back and Join me for Freezer Food Friday:
2 Tbsp. (30 ml) olive oil
1 beef brisket (about 4 lbs., 2.5 kg)
5 cloves garlic, minced
1 large yellow onion, diced
2 lbs. (1.2 kg) potatoes, peeled and cut into 1.2-inch (1 cm) cubes
1 lb. (1/2 kg.) EACH parsnips and carrots, peeled and cut into 1/4-inch (1/2 cm) slices
1 cup (250 ml) EACH red wine and beef broth
1/4 cup (50 ml) tomato paste
1 tsp. (2 ml) EACH dried thyme and dried rosemary
2 whole bay leaves
Heat oil in stoneware of a Crock-Pot slow cooker on stovetop until hot. Season brisket with salt and pepper. Place garlic and onion in stoneware. Brown brisket about 2-3 minutes per side. Transfer stoneware to slow cooker base. Add remaining ingredients and stirl well to combine. Cover; cook on LOW 5-1/2 to 7-1/2 hours or until meat is cooked through. Remove bay leaves before slicing and serving.