Wednesday, April 3, 2013

Slow-Cooker Brisket & Onions

Some meals have "seasons"
& I think beef briskett goes along with Passover like corned beef goes along with St. Patrick's Day. The supermarkets think so too since it these cuts of meet go on sale to coincide with the respective holiday. Place price aside, & brisket is the perfect cut to make in the slow-cooker. It's a tough meat that benefits from the long braising time.

This meal was oh so good.
This was break apart, delicious.
Don't wait for a holiday, make it for dinner soon.

<3 Lishie

Slow-Cooker Brisket & Onions 

slightly adapted from Martha Stewart

  • 1 large yellow onion, thinly sliced
  • 5 medium carrots, cleaned & peeled
  • 2 garlic cloves, smashed and peeled
  • 1 first cut of beef brisket* (4 lbs.), trimmed of excess fat
  • Coarse salt & ground pepper
  • 2 c low-sodium chicken broth
  • 2 TBSp chopped fresh parsley leaves, for serving

In a 5- to 6-quart slow cooker, lay the carrots on the bottom. Season brisket with salt & pepper & place, fat side up, on top of the carrots in slow cooker. Place onion & garlic on top. Add broth. Cover & cook on high until brisket is fork-tender, about 6 hours. Remove brisket & thinly slice against the grain. Serve with onion & some cooking liquid; sprinkle with parsley.

I served with herb-buttered noodles, alongside.

*Lishie (& Martha) tip- For this recipe, look for the leaner first cut, or "flat cut."

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