Categories: Beef
Ingredients
- 8 small red potatoes (not peeled, just wash them)
- 12 fresh carrot nuggets
- 4 small onions, quartered
- 1 small can button mushrooms, drained
- 4-pound beef brisket, trimmed and cut in half
- 1 can (14.5 ounces) beef broth
- 1/2 cup dark molasses (spray inside of measuring cup with Pam or another nonstick cooking spray for easy removal)
- 1 cup beer (I used Guinness Stout)
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 1/4 teaspoon cardamom (if you don't have it, use cinnamon)
- 1 Tablespoon minced jarred garlic
- 1/2 teaspoon coarsely ground black pepper
- 2 packages dry beef gravy mix, the kind that makes 1 cup
- salt and pepper to taste
Directions
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Spray the inside crock of your slow cooker with Pam or another nonstick cooking spray. (This will make it easier to wash later.)
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Place the red potatoes in the bottom of the crock.
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Place the carrot nuggets on top of the potatoes.
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Place the onion quarters on top of the carrot nuggets.
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Place the drained, button mushrooms on top of the onion pieces.
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If you haven’t already done so, cut the beef brisket in half and trim off the later of fat to make it as lean as possible.
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Add both pieces of brisket to your crock.
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Place the beef broth in a mixing bowl.
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Add the dark molasses to the beef broth.
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Add the cup of beer to the bowl.
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Add the marjoram, thyme, and cardamom (or cinnamon) to your bowl.
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Add the jarred garlic to the bowl.
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Add the coarsely ground black pepper to the bowl.
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Sprinkle the contents of ONE package of dry beef gravy mix over the pepper in the bowl.
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Put the 2nd package of gravy mix on the counter next to the Crock-Pot in case you need it later. (You may, or you may not—it all depends on how juicy your onions and meat are.)
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Mix the ingredients int eh bowl together with a whisk or a wooden spoon. Continue to whisk or mix until everything is well blended.
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Pour the contents of the bowl over the ingredients in the crock.
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Put the cover on our slower cooker, plug it in and turn it to LOW.
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This dish needs to cook on LOW for 8 to 10 hours. You can also turn it up to HIGH for 2 hours and then turn it back down to LOW for an additional 4 to 5 hours.
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You will be through cooking when you can easily pierce the brisket with a fork and the potatoes and carrots are also fork tender.
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To serve, remove the pieces of brisket from the crock and place them on a cutting board. Cut the brisket into 8 to 12 pieces.
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Remove the vegetables from the crock and place them in a serving bowl.
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Cover the bowl and the meat platter with foil to keep them warm.
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Check the gravy that has formed. If the gravy isn’t thick enough, turn the Crock-Pot up to HIGH and sprinkle in the 2nd package of dry beef gravy mix.
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Stir in the gravy mix and cook until the gravy is thick enough to pour over the warm brisket on the meat platter.