Monday, February 17, 2014
Slow Cooker Beef Brisket
So excited - I did it!! I finally remembered to use my slow cooker on my busy "lotsofafterschoolactivitiesandnotimetocook" day! Do you have those days? I think we all have those days but maybe you have a different name for it. For me it's Wednesdays, I help out in my daughters class at school and then I grab the kids when school ends and we head to two dance classes and a karate class. We get home around 7:30. Coming home to an amazing aroma in the house and knowing that dinner is ready and I don't have to scramble to get something on the table is a wonderful feeling.
This delicious and full of flavor brisket would have been ready to serve when I finished the gravy but I had this craving to serve it over egg noodles, it reminded me of a stroganoff for some reason. It is definitely not a stroganoff but that's where my head went - I can't really explain it. I didn't have any egg noodles in the house so Hubby grabbed Little Mans favorite pasta, farfalle or butterflies, and made them. This was also an attempt at getting Little Man to be happier about dinner. My little guy gets pickier and pickier about his meals, if it's not pasta or meatloaf he doesn't want it. I am having a lot of trouble dealing with this. Sweet Girl never had this problem - she will eat (almost) anything.
There is an added bonus to this dish - you will have enough for leftovers! I heated it up in the slow cooker the next day too - I just popped it in the pot before our second karate day and it was waiting for us when we got home - does it get any better than this? I've been spoiled though, now I think dinner should always be waiting for me instead of me waiting for it....enjoy!!!
Slow Cooker Beef Brisket
recipe adapted from The Saucy Southerner
3-4 lb beef brisket
2 onions, sliced thin
4 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
salt and black pepper
1/4 cup flour
parsley for serving
Lay the sliced onions on the bottom of the slow cooker. Pour in enough water to cover the bottom of the slow cooker and come about half way up the onions. Lay the brisket fat side up on top of the onions and season with salt and pepper and the minced garlic.
In a separate bowl whisk together the tomato paste, vinegar, Worcestershire and brown sugar. Once it is combined spread it evenly over the top of the brisket. Cover and cook on high for about 8 hours.
Before serving, remove the brisket and onions from the crock pot. In a small bowl add flour and about 1/2 cup of the liquid from the sauce. Whisk until smooth (adding more liquid if needed.) Add this mixture back to the slow cooker and whisk into the sauce. Let cook for a few minutes and whisk until sauce thickens. Serve sauce over the brisket and onions or add everything back into the slow cooker and combine.
Top with a bit of parsley when serving (optional.)
One year ago I made Lentil Soup
Two years ago I made Artichoke Bread
Three years ago I made a Tutu for my Ballerina