Slow Cooker Beef Brisket: Simple and Straightforward

Jan 24, 2013

Slow Cooker Beef Brisket

Everyone needs a special roast recipe. It could be your favorite pot roast, rib roast or tenderloin, but I think every home cook needs a recipe where a massive piece of meat is ceremoniously pulled out of the oven and placed onto a special platter, giving you a reason to carve and serve with flair!

This is why I am sharing my tried and true Slow Cooker Beef Brisket recipe. Just imagine a plate of tender, juicy, savory slices of beef, paired with sweet onions, carrots and a delicious gravy, and you’ll know why this is one of my best and easiest recipes.

Unlike other recipes that call for barbecue or tomato sauce, my recipe is simpler and straightforward, allowing the beef’s natural flavors to shine. I use a flat cut brisket, between three to four pounds, with a nice one-inch layer of fat. A brisket of this size will serve a party easily, and is budget friendly too! If you have leftovers, sliced brisket makes for delicious sandwiches and most people think it tastes better overnight.

If you don’t have a slow cooker, you can prepare this in a conventional oven, going low and slow (just under 300 F). I would encourage you, however, to consider purchasing a slow cooker. The convenience factor along with the ease of cooking is really irresistible (and yes, we are having a sale on a very special slow cooker at HSN!) And, yes, before I forget, I always use a slow cooker liner. It makes clean-up so easy.

Once the brisket finishes cooking, remove it from the slow cooker and allow it to rest for a few minutes on a cutting board. Giving the meat a rest will ensure easy carving, while allowing the brisket to retain moisture and flavor. Using a sharp knife, cut against the grain (the opposite direction of the meat fibers) creating long, thin slices of delicious, tender meat. Spoon the gravy on top and serve with onions and carrots. Enjoy!

With a slow cooker, this recipe is simple, easy and delicious!

Slow Cooker Beef Brisket
Serves 4

Ingredients:

3-4 lbs. beef brisket, flat cut
2 large yellow onions, julienned
1 1/2 cup carrots, shredded
4 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons balsamic vinegar
1 cup fresh parsley, chopped
1 cup chicken stock (or water)
Ground cumin
Kosher salt
Freshly ground black pepper

1. Rinse the brisket with cool water and pat dry with paper towels. Season the meat generously on both sides, using the salt, pepper and cumin.
2. Fill the bottom of the slow cooker with the onions, carrots and garlic. Pour the melted butter and chicken stock over the vegetables, and with tongs, mix well, coating the vegetables.
3. Place the brisket on top of the vegetables, fat side facing up. Pour the balsamic vinegar evenly over the brisket, coating well.
4. Cover the slow cooker with the lid and cook on HIGH for six hours.
5. When the cooking has finished, remove the brisket and allow to rest for 10 minutes on a cutting board.
6. Stir the chopped parsley into the cooked vegetables. Taste the gravy. If desired, add more chicken stock and adjust seasonings.
7. Slice the brisket, cutting against the grain. Remove any fat. Ladle the gravy over the meat and serve with the cooked vegetables.

So Long Summer Vegetable Tart

Aug 22, 2012

Summer Vegetable Tart

I just completed a segment for Daytime TV — hopefully, you had the chance to see it!  The show was focused on Labor Day weekend, so I chose to do an end-of-Summer recipe, featuring yellow squash and zucchini.

This recipe appears in my cookbook under Asparagus and Almond Tart.  The nice thing about this savory tart is that you can swap out ingredients to fit the season, as I did for the show.  I cut long zucchini and yellow squash into thin circles, then used both fresh and dry herbs to season.

The other ingredient you can swap out with this tart is the cheese.  I love the combination of Gruyere and Parmesan, however, you can use other cheeses, such as fontina, Comte and even white cheddar.

Because the crust is made from store-bought puff pastry, this recipe comes together in no time.  So take a break from too much work this weekend and celebrate the finale of a delicious Summer.

Summer Vegetable Tart
Adapted from the recipe: “Asparagus and Almond Tart” published in the cookbook Food with My Friends

Ingredients
Serves 4-6

1    sheet of puff pastry dough, thawed
1    cup Gruyere cheese, grated
1    cup Parmesan cheese, grated
2    zucchini and/or yellow squash, cut into ½ inch circles
2    tablespoons fresh or dried thyme
1    egg, beaten with 1 tablespoon of water

Olive oil for drizzling
Salt and pepper to taste

1. Thaw the Puff Pastry
Thaw the puff pastry. Line a 13-by-9-inch rectangular baking sheet. Once the dough is pliable, roll the dough to fit baking pan. Transfer to baking sheet.

2. Score the Dough
Using a knife, score a 1-inch border around the dough, making sure not to cut through. Use the tines of a fork to prick inside the border, at small intervals, about ½ inch apart. Docking the dough will allow steam to escape while baking, ensuring a flaky crust.  Freeze the dough for 15 minutes.

Pre-heat the oven to 425 degrees F.

3. Bake the Dough
Brush the border of the dough with the beaten egg and water. Bake the dough for 10 minutes. Remove from oven. Using the back of a flat spatula, flatten the pastry crust inside the border, leaving the crust high and intact.

4. Fill the Tart
Fill the inside of the crust with both cheeses. Lay the squash circles into rows, alternating types if using both zucchini and yellow squash.

5. Bake the Tart
Return tart to oven and bake until the squash is tender, about 12–15 minutes. At 2 minutes prior to finish, sprinkle the tart with the thyme leaves and bake. Remove from oven and sprinkle with salt and pepper. Drizzle generously with olive oil.

Allow tart to cool then slice and serve.

Celebrating Summer Vegetables

Aug 16, 2011

Cilantro, avocado, garlic and lime

My goodness, I do love Summer vegetables!  On the grill, in a salad, or lightly sauteed — I can’t seem to get my fill.  This week I have not one, but three recipes to share with you, all of which feature delightful vegetables of the sunny season. 

The first comes via my dear friend Michelle, who made the most sumptuous Pink Vegetable Lasagna on Sunday night.  Rather than use two sauces, Bechamel and Marinara, she created a pink sauce, a delightful mixture of the two — and the tangy, rich tomato cream danced with two types of squashes, baby spinach, sweet onions, a mire poux medley and lots of melted cheese.

Skirt Steak Torta - fabulous!

The second comes from the fabulous Rick Bayless who has a wonderful skirt steak torta recipe.  In his recipe, he says you can choose to grill skirt steak or zucchini — honestly, I like both, so I grilled both and pressed them together into a savory torta.  Topped with avocado cilantro mayonnaise, cumin flavored black beans and spicy chipotle sauce, it was by far one of the best meals of the season.

Finally, I share my recipe for Summer Fennel with Lemon and Braised Chicken.  This is such a simple and light dish, because the flavors are zesty and bright. When paired with pearls of cous-cous or a cucumber salad, it creates a very welcoming plate.  Something that says come and stay for awhile.  And that’s exactly what Summer is.  Happy Eating.

1. Michelle’s Pink Vegetable Lasagna

   

   Michelle's Pink Vegetable Lasagna

2. Rick Bayless Grilled Skirt Steak Torta
3. Summer Fennel with Lemon and Braised Chicken