The Aussie Gourmet: Crockpot Brisket

In The K tchen Crockpot Brisket

Serves 8

by Naomi Nachman

On a busy workdays you can put this up in the morning in your crockpot, and dinner will be ready for you when you come home!

Ingredients

◦ 3 tomatoes, halved ◦ 3 stalks celery, chunked ◦ 8 Yukon gold potatoes, peeled and quartered ◦ Garlic powder, onion powder, paprika, and salt, to taste ◦ 3-4-lb. second-cut brisket ◦ 1 cup red wine ◦ 1 cup ketchup ◦ 1 cup water

Preparation

1. Place all the vegetables in the bottom of a large crockpot, and season with spices. Season brisket on all sides with spices, and place on top of vegetables.

2. Mix wine and ketchup in a bowl and pour over meat and vegetables. Set crockpot to high and cook for 6–7 hours.

3. Remove meat from the crockpot and slice. If it’s very soft, you can just pull it apart with two forks.

4. To serve: Place meat on platter and place potatoes around the meat. If you have a fleishig immersion blender, blend the remaining vegetables in the crockpot to make gravy and pour it over the meat.

Styling and photography by Sina Mizrahi