Food and Weight: An Ongoing Journey

Deb’s Brisket & Veggies

Posted on: November 14, 2013

Okay, I had planned to do a braise of some brisket in the oven, but while chatting with some friends online, one mentioned she did her braising in a crock pot. I figured, “What the heck, I’ll give it a try.”

I used the 6 qt. crock pot, and cut the brisket in half (it was a huge whole brisket – cut in half it was four lbs).


  • 1 can new potatoes, drained
  • 4 medium carrots, washed
  • 2 parsnips, washed
  • 3 stalks celery, washed
  • 4 lbs. brisket
  • salt to taste
  • pepper to taste
  • Auntie Arwen’s Opa! Greek Lamb Seasoning (this is the only seasoning with ginger in it where I can tolerate the ginger)
  • 1 cup red wine of your choice


  1. Put the new potatoes in the bottom of the crock pot.
  2. Cut the carrots, parsnips, and celery into pieces about 1 inch long. Add to crock pot.
  3. Rub brisket with spices, then add to crock pot.
  4. Add red wine to crock pot.
  5. Set crock pot to low and let cook for eight hours, stirring very occasionally.

The meat should be tender, but firm enough to cut without making a hash of it.

It was delicious.  We got two days’ worth of dinners out of it, plus a couple of sandwiches apiece, so I’d say it was a really good deal for the money. The brisket cost about $21 for just under 8 lbs., the veggies were about $3 in total, so four dinners and four sandwiches (plus a taste for a dear friend who happened to drop by the next day) cost under $25.


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