The recipe was inspired by Chef Todd Gray. The beef was preordered and picked up Tuesday at Working H Farm Store in Friendsville, Md. After cooking, I froze 2/3 of the brisket to bring home and use in later meals.
Crock Pot Beef Brisket and Vegetables
Mix spices, oil, base, water, wine and vinegar in crock pot.
1 tablespoon paprika
1 tablespoon mustard seed
2 tablespoon canola oil
1 tablespoon low sodium beef base
4 cups water
2-6 ounce bottles White Zinfandel
1/2 cup balsamic vinegar
Add beef and vegetables.
1-3 pound beef brisket, trimmed
2 sprigs fresh thyme
1 garlic clove, minced
2 carrots, peeled and cut in sticks
1 celery rib, cut in sticks
1 onion, quartered
Cook on high for 6 hours (or low for 9 hours).
Dinner was ready at 8 pm. We ate outside on the picnic table in the beautiful surroundings. The cabins were stocked with Holly River china, specialty crafted by Homer Laughlin China in Newell, West Virginia (the same company that makes Fiestaware). While the park does not allow picking wildflowers (the mountain laurel was at peak), I made a fun centerpiece with ferns, mushrooms and moss.
I placed the ingredients for barbeque sauce in the crock pot the next morning and we had Beef Barbeque for lunch.
That's local Harvarti Cheese on the left purchased at Working H Farm Store. The recipes for the sauce and slaw dressing are on an earlier post.
Happy 4th of July weekend from West Virginia!