Brisket & Veggies

What you need:

  • Around a 3 lb. beef brisket
  • Salt and pepper
  • 1 tsp. mustard powder
  • 4 onions, sliced into thick rings
  • 6 carrots, peeled and sliced thickly
  • 1 cup water with a beef bouillion cube dissolved in it
  • 1 tsp. Worcestershire sauce

*Karen's recipe also includes a swede (rutabaga), 2 large parsnips, and 1/2 turnip - none of which I could find...thanks to our lovely selection of produce here in New York - hint of sarcasm...did you pick up on it? She also uses 1 tbsp. mushroom ketchup - I've never heard of this and had no clue where I might find it. My family doesn't like mushrooms though, so we just omitted.

Directions:

  1. Season brisket with salt and pepper and mustard powder.
  2. Place all veggies into the bottom of your slow cooker.
  3. Add the brisket on top of the veggies.
  4. Mix your Worcestershire sauce into your beef "broth" and if you have mushroom ketchup, mix it with it too.
  5. Pour over the veggies carefully, as not to get it on the meat.
  6. Cook on low for 8 to 11 hours.
  7. You can make a gravy out of the juices,  if desired. Serve with greens and/or potatoes!
Recipe from Lavender and Lovage