- Prep Time
- 15 mins
- Total Time
- 8 h 30 m
- Serves
- Serves 6-8
Ingredients
- 0
- beef brisket
- 1.25
- 2
- large onions cut into large chunks
- 0
- 3
- medium carrots sliced 1/4 inch thick
- 0
- 2
- medium potatoes cut into 1/4 inch chunks
- 0
- 1
- Beef Broth - 25% Less Sodium
- 900
- 4
- garlic chopped
- 0
- 1
- each chopped Basil, Thyme and Oregano leaves (save the stems)
- 60
- 4
- cornstarch
- 60
- 3
- water for cornstarch
- 45
Method
- Step 1
- Place meat in a slow cooker, surround with vegetables and herb stems. Add beef broth and cover.
- Step 2
- Turn slow cooker on high for the first hour then reduce to low for the next 7 hours. With about an hour to go add in the chopped herbs.
- Step 3
- Remove the meat and set aside to rest (tent with foil). Strain liquid from vegetables, keep veg warm and put liquid in a sauce pan.
- Step 4
- On the stove on medium hi hear bring the broth to a boil. Dissolve the cornstarch and water. Wisk it in to the boiling liquid and reduce to a simmer for 5 minutes.
- Step 5
- Portion the beef by slicing across the grain, portion the vegetables and pour hot gravy over the beef.
Tips
Servir les aliments froids en diminue la saveur. Vous devrez donc assaisonner amplement la salade froide ou la laisser reposer à la température ambiante pendant 15 à 20 minutes jusqu’à ce qu’elle ait tiédi et que vous puissiez y goûter et l’assaisonner au goût.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 380
- Fat:
- 19 g
- Saturated Fat:
- 7 g
- Carbs:
- 20 g
- Fibre:
- 3 g
- Cholesterol:
- 75 mg
- Protein:
- 32 g
- Sodium:
- 320 mg
- Potassium:
- 640
