Beef Brisket With Fall Vegetables Recipe

5 from 2 votes

Another slow-cooker recipe that delivers a hearty dinner in a hurry, this time with a distinctive blend of warm and savory spices.

Course Main Course

Cuisine American

Keyword Beef, brisket, vegetable

Prep Time 20

Cook Time 10

Total Time 10 20

Servings people

Calories 622kcal

Cost 25

In a small bowl, combine all the ingredients for the Beau Monde seasoning.
1 tbsp. ground cloves, 1 tsp. ground cinnamon, 1 tbsp. ground bay leaf, 1 tbsp. ground allspice, 1 tsp. ground nutmeg, 1 tsp. celery seed, Sea Salt and freshly ground black pepper to taste
Sprinkle beef with salt and pepper.
2 lbs beef brisket, Sea salt and freshly ground black black pepper to taste
Heat some cooking fat over medium-high heat in a large skillet and brown the beef on each side for about 4 minutes.
Cooking fat
Transfer beef to a slow cooker.
Add the carrot, parsnips, celery, onion, and leek.
4 carrots, 4 parsnips, 2 celery ribs, 1 large onion, 1 leek
In a bowl, mix together the beef stock, red wine (if using), tomato puree, garlic, thyme sprigs, parsley, and Beau Monde seasoning.
6 fresh thyme sprigs, 2 cups beef stock, ¾ cup dry red wine, ½ cup tomato puree, 8 garlic cloves, ¾ cup fresh parsley, 2 tbsp. Beau Monde seasoning
Pour the mixture over the beef and vegetables.
Cover and cook on low for 10 to 12 hours or until tender.
Serve warm with the vegetables.