Beef brisket with meat gravy in a slow cooker

Ingredients:

• Canola oil, for frying
• 1 cut (1.2-1.4 kg) beef brisket
• 1 bunch of parsley, stems set aside, leaves chopped
• 2 stalks celery with leaves, finely chopped
• 1 bay leaf
• 450 ml beef broth
• 2 cups red wine
• 2 tbsp tomato paste
• 25 g of seasoning for stewing meat
• 2 medium onions, finely chopped
• 2 large carrots, cut into large pieces
• 450 g of wild mushrooms
• 25 g dry mix for making gravy
• 1 cup cold water
• Special equipment: slow cooker

Preparation:

1. Heat canola oil in a large skillet over medium-high heat. Generously season the brisket on both sides. Place the meat in the hot skillet and sear until golden brown, about 4 minutes per side.
2. Place the parsley stems, celery, and bay leaf in a slow cooker. Place the seared brisket on top of the vegetables. In a large bowl, whisk together the broth, wine, tomato paste, and braising spices. Pour the mixture over the meat, top with the onion, and cook on low until the meat is tender enough to pierce with a fork, about 4-6 hours. About an hour before the meat is done, add the carrots and mushrooms.
3. Remove the meat, carrots, and mushrooms from the slow cooker. Pour the liquid into a medium skillet over medium-high heat. In a small bowl, whisk together the gravy mixture and 1 cup cold water. Turn the heat to medium and whisk the mixture. Cook for about 2 minutes, until thickened.
4. Slice the meat and arrange it on a platter. Serve with carrots, mushrooms, and gravy. Garnish with chopped parsley leaves and serve.