Directions1. Wash hands with soap and water.
2. In a large skillet over medium-high heat, add 1 tablespoon oil. Add beef and cook for 5 minutes each side or until browned; transfer to a plate and set aside.
3. Reduce heat to medium and add remaining oil to skillet. Add shallots and cook, stirring, for 5 minutes or until softened. Add garlic and thyme and cook for 1 minute; transfer to slow cooker. Add bay leaf, wine, broth, tomato paste, brown sugar and Worcestershire sauce; stir well. Top with carrots, mushroom and brisket. Cover with lid and cook on low for 8 hours or until beef is very tender.
4. Remove and discard bay leaf. Using 2 forks, shred meat coarsely. Season with salt and pepper.
5. Serve with green beans and mashed potatoes.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving Calories: 786 (Calories from Fat: 468)
Total Fat: 52g (Saturated Fat: 21g)
Total Carbohydrates: 39g (Dietary Fiber: 4g