Sliced Brisket with Carrots and Leeks
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!
Ingredients
- 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
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.
Kitchen utensils
Preparation steps
Add the leeks, carrots, and onions to the pan and saute for 5 minutes until softened.
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.
