Recipe - Crockpot Brisket

2 One fourth pound Lean beef brisket
1 tablespoon Veg. oil
Three fourths cup Red wine; or beer
1 tablespoon Dijon mustard
One half teaspoon Dried whole thyme
One fourth teaspoon Rosemary
One half teaspoon Salt
3 cl Garlic; minced
1 Bay leaf; crumbled
3 Carrots; 2" sticks
5 small Red potatoes; halved
1 lg Onion; quartered
2 tablespoon Quickcooking tapioca; *
One fourth cup Water

Trim fat from brisket. Heat oil in a large frying pan. Over mediumhigh
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 One half to 5 hours or on LOW for 8 hours. The
tapioca will thicken the liquid to make its own gravy.
Posted to MMRecipes Digest V4 #299 by roy@indy.net (Roy) on Nov 19, 1997