Details

• Servings: 6
• Serving Size: 1 cup beef and vegetables

Ingredients

• 1 1/2 lbs beef brisket
• 1/8 tsp salt
• Black pepper, to taste
• 1/2 tsp garlic powder
• 1 Tbsp olive oil
• 3 garlic cloves, minced
• 1 cup pearl onions
• 1 cup button mushrooms
• 3 cups water
• 3 carrots, peeled and cut into 2-inch pieces
• 2 parsnips, peeled and cut into 2-inch pieces
• 1 head cauliflower, cut into 1-inch chunks
• 1 lb small red potatoes
• 2 celery stalks
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh thyme
• 1 Tbsp tomato paste
• 1 tsp Worcestershire sauce
• 2 bay leaves

Preparation

1. Season the brisket with the salt, pepper and garlic powder. In a large skillet, heat the oil over medium-high heat. Add the brisket and sear for about 4 minutes on all sides, or until browned. Add the garlic, onions and mushrooms and cook for 1 to 2 minutes, or until garlic is fragrant.
2. In a 5- to 6-quart slow cooker, place the seared brisket, sautéed onions and mushrooms and water. Cover and cook on high for 2 hours. Add the carrots, parsnips, cauliflower, potatoes, celery, parsley, thyme, tomato paste, Worcestershire sauce and bay leaves. Cover and cook on high for 2 hours more.
3. Remove the meat, slice and serve over the vegetables with the sauce.