Sliced Brisket with Carrots and Leeks

Name: Sliced Brisket with Carrots and Leeks
Total time: 11 h 15 min
Yield: 6
Ingredients: 2 Tbsps Oil; 54 ozs Beef brisket (cut in half, if necessary to fit in pot); salt; peppers; 3 Leeks (sliced); 4 carrots (sliced); 2 onions (sliced); 4 garlic cloves; 1 bay leaf; 0.875 cup Beef stock; 2 sprigs thyme; salt; freshly ground peppers

In slow cooker

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Difficulty:

easy

Difficulty

Preparation:

11 h.

Preparation

ready in 11 h. 15 min.

Ready in

Healthy, because

Even smarter

This is a very hearty meal, perfect for the winter time. It has protein from the meat and nutrients and fiber from the vegetables. Serve it with a side of bread or on top of some couscous to add some energizing carbohydrates to your plate.

You can turn the slow cooker on low and leave it on while you're at work. When you come back, this delicious dish will be fully-cooked and ready to eat!

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 2 Tbsps Oil; 54 ozs Beef brisket (cut in half, if necessary to fit in pot); salt; peppers; 3 Leeks (sliced); 4 carrots (sliced); 2 onions (sliced); 4 garlic cloves; 1 bay leaf; ⅞ cup Beef stock; 2 sprigs thyme; salt; freshly ground peppers

How healthy are the main ingredients?

thyme salt Leek carrot onion garlic clove

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Product recommendation

Normal Cooking: Follow the recipe from step 2 to the end of step 3. Put the meat and vegetables into a deep pan and pour in the stock. Add the garlic cloves, bay leaf and thyme and bring to a boil. Cover and simmer for about 3 hours until the meat is tender. Continue as for step 7.

Preparation

Kitchen utensils

1 Skillet, 1 Casserole dish, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Brush, 1 Salad spinner

Preparation steps

Preheat the slow cooker if necessary – see manufacturer’s instructions.

Heat the oil in a frying pan set over a moderate heat. Season the meat with salt and pepper and brown on all sides in the hot oil. Remove and set aside.

Add the leeks, carrots, and onions to the pan and saute for 5 minutes until softened.

Put the leeks, carrots, onions, garlic and bay leaf in the slow cooker pot. Season with salt and pepper. Place the beef on top of the vegetables.

Pour in the stock. Add the thyme, pushing the sprigs under the liquid.

Cover and cook on low for 10 -11 hours, or high for 6-7 hours. Beef is ready when it is meltingly tender and easy to slice or shred. Discard the thyme and bay leaf.

Remove the brisket and keep warm. Leave for 15 minutes before slicing and serving with the vegetables and gravy.