Ingredients
- 5 potatoes (red)
- 3 garlice (cloves)
- 3 carrots
- 1 bay leaf
- 1 onion
- 1,000 gr beef brisket (lean)
- 180 ml wine (red)
- 60 ml water
- 20 gr quick cooking tapioca
- 16 ml dijon mustard
- 16 ml vegetable oil
- 1 gr thyme (dried whole)
- 1 gr salt
- 1 gr rosemary
Trim fat from brisket. Heat oil in a large frying pan. Over medium-high until hot, brown brisket on all sides. Place carrots, onion and potatoes in crockpot. Sprinkle tapioca over top of vegetables. Add browned brisket. Combine wine and remaining ingredients. Pour over top of brisket. Cover with lid and Cook on High for 4.5 to 5 hours or on LOW for 8 hours. The tapioca will thicken the liquid to make its own gravy.
