4 medium carrots, bias-sliced in 2-inch lengths (2 cups)
1 cup finely chopped onion (1 large)
1 cup dry red wine
1/3 cup tomato paste
2 tablespoons quick-cooking tapioca
1 tablespoon Worcestershire sauce
2 teaspoons garlic salt
2 teaspoons liquid smoke
1-1/2 teaspoons chili powder
Salt and ground black pepper
3 cups hot cooked mashed potatoes
Instructions
Trim fat from brisket. If necessary, cut beef to fit in a 4- or 5-quart slow cooker. Place carrots and onion in cooker. Top with brisket. In a medium bowl stir together wine, tomato paste, tapioca, Worcestershire sauce, garlic salt, liquid smoke, and chili powder; pour over brisket in cooker.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Season to taste with salt and pepper.
Remove brisket from cooker. Using a slotted spoon, remove vegetables from cooker. Reserve half of the beef (about 1 pound), 1 cup of the vegetables, and 1 cup of the cooking juices; store as directed below. Slice remaining beef; serve with vegetables, cooking juices, and mashed potatoes. Makes 6 servings and reserves.
Originally Submitted
11/3/2010
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