As I mentioned before, I am not a slow cooker fan. However, brisket is turning me into a believer. This one is called Tangy Spiced Brisket. Nice warm filling Sunday evening food with plenty to spare for supper tomorrow. And as I alluded to in the title, when I prepared it this morning the smell actually brought our friend Bill out of a deep slumber. He then woke up enough to ask for the recipe.
Saute 1 T vegetable oil and 1 large onion over med/high heat until caramelized about 15 minutes.
Add heaps of chopped garlic (about 6 cloves). I know the fresh garlic is tasty-er, however the convenience of chopped refrigerated garlic wins out for me here.
Add a list of spices... 1t paprika, 2t salt, 1t pepper, 1t onion powder, 1t garlic powder, 1/2t oregano, 1/2t thyme, pinch or so of cayenne.
Let that cook a minute or two.
Separately, stir together 2c beef stock, 1c ketchup, 1c Heinz chili sauce, 1c brown sugar.
Place the brisket in the slow cooker (about 6lbs- it cooks down quite a bit). Spoon the onion mixture over the top and pour the beef stock mixture over it all.
Cook on low for about 10 hours and expect your house to smell really yummy.
Adapted from Smitten Kitchen- although she simplified it from Emeril and I simplified it even further.
I served it with green beans and a baked potato. The sauce was great over the baked potato too.
After years of research, I have figured out that my kids love anything dip-able. So I made a big deal about the fancy "au jus" and put it in a separate bowl. Magic. They all ate it! They even dunked their green beans...fine.
And the best part? Tomorrow it will become beef and egg noodles for supper!
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