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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.


Serves 6.


Comments on: "BRAISED BEEF BRISKET" (5)

  1. Oh that looks so good….you know I keep forgetting to join in with your Freezer Friday. UGH!

    I’m going to make the post for it today and have it ready to post tomorrow so I don’t forget.

  2. Your beef brisket recipe looks yummy, too! I’ll have to try it soon.

    I’m going to do what Sandra’s doing…type a post for Freezer Friday now so it’s ready to go and I look forward to being a part of that tomorrow!

  3. daybydaydrivel said:

    what is a brisket, anyhow? code for a flat roast? I suppose I could google it…

  4. Hi MJ 😉
    Thanks for the recipe it sounds perfect for fall…Thanks for the comment on my slow cooker post.Have a great day.

  5. Ooh, this beef recipe sounds fantastic! I’m putting it on my list to try soon.

    Thanks for sharing!

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