Crockpot Brisket AND Brisket Cottage Pie 2lb beef brisket 1 lg onion, chopped 2-3 lg carrots, chopped 4-5 cloves garlic, minced 1lb potatoes, cubed 10.5oz can celery soup (or use home-made for even better taste) soup can of water
Brown the brisket in a skillet first. Place the veggies into the crockpot and the brisket on top. Pour the soup and water over, cover and cook on low for 6-8 hours. About 40 mins before serving, remove potatoes to a baking tray. Spritz or drizzle with a little olive oil and then roast in the oven at 400F. Brisket Cottage Pie Shred the rest of the meat into the gravy/sauce and place in a 9x13 baking dish. Top with mashed potatoes. Sprinkle with 1 cup shredded cheese and some bread crumbs. Pop into a oven at 400F for about 30 mins until the top is golden brown and the meat mixture is piping hot. ? Recipe source: submitted by Kia Glitz __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
