4 large carrots, peeled, and cut into 2" chunks
4 or 5 large onions, rough cut
1 T kosher salt
2 tsp ground white pepper
6 T whole wheat flour (may omit, if desired)
1 T ground ginger
4 T oil (I use coconut oil)
1 cup red table wine (may omit, if desired)
1 cup beef consomme
1 head garlic, cloves peeled and separated
1 T dried thyme
1/4 cup balsamic vinegar
Put carrots and onions in bottom of slower cooker.
Mix salt, pepper, flour and ginger in a large bowl and mix well. Coat the brisket on all sides with flour mixture.
Heat oil in a heavy skillet over medium-high heat. Place coated brisket in skillet and brown well on all sides, including edges.
Put meat over onions and carrots in slow cooker.
Add the wine and consomme to the skillet and stir to scrape the bits from the bottom of the pot. Add garlic and thyme to the liquid and simmer 10 minutes.
Pour the liquid over the meat in the slow cooker.
Cook on low for about 8 hours. In the last 30 - 60 minutes, add the balsamic vinegar and cover again.