Today is the last day of Hanukkah and I am ending it with a dinner of Beef Brisket, roasted vegetables and Sweet Potato Biscuits. The first time I had ever had brisket, was when I was in Florida, about 5 years ago. I had visited on of our family, friend’s and she has made this delicious Brisket. It stayed in my mind all these years and I thought, what better way to end Hanukkah with a Feast!
I am trying out Crockpot liners today. My crockpot is pretty big and it is unwieldy to clean. Hopefully this will help out with the cleaning. This meat is a pretty tough cut, so slow cooking, is one of the best ways to prepare this dish.
2.5 – 3 lbs Beef Brisket, lean or thin cut
1 large onion, sliced
2 cups of carrots, sliced in rounds
3-4 stalks of celery, sliced
2 Lipton Onion Soup Mix packets (with or without Mushrooms) *Gluten Sensitivity, see note at bottom of page
1 (12 oz) can of beef broth
3 tablespoons of cornstarch
- Line crockpot with liner (skip, if you aren’t using one) and add the Lipton Soup packets.
- Add the beef brisket to the pot and coat it with the soup mix.
- Add beef broth.
- In a pan, saute the onions, carrots and celery until soft. Add to crockpot
- Cover and cook on high for 5 hours or low for 7 hours
- Remove brisket and vegetables onto a serving platter
- To thicken gravy, remaining in crockpot, keep crockpot on high.
- In a separate bowl, mix some of the broth from the crockpot, with cornstarch. Add the mixture to the crockpot.
Lipton Onion Soup Mix is not Gluten Free, use this as a substitute:
4 tablespoons cornstarch
1/4 teaspoon of ground pepper
1/2 teaspoon of salt
2 cubes of Herb-Ox® Bouillon: Beef, Chicken, Vegetable, Garlic Chicken (This bouillon cub brand is Gluten Free. Not all bouillon cubes are safe, please read labels)
2 teaspoons of dried onions
2 teaspoons of onion powder