43 down : 322 to go



  • 4 baking potatoes, peeled and cut into 1/2-inch slices
  • 2 tablespoons vegetable oil
  • 5- to 6-pound first-cut or flat-cut brisket
  • 2 large onions, peeled and cut into 1/4-inch slices
  • 4 garlic cloves, peeled and minced
  • 12-ounce can beer (we used a porter)
  • ½ cup low-sodium beef broth
  • 4 celery stalks, cut into 1/2-inch slices
  • ½ cup tomato paste
  • 1 (14 1/2-ounce) can stewed tomatoes
  • 2 bay leaves
  • ½ cup packed dark brown sugar
  • ⅓ cup white wine Dijon mustard
  • ½ cup red wine vinegar
  • ¼ cup regular molasses
  • ⅓ cup soy sauce
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper to taste
Lay the potatoes across the bottom of the insert of the slow cooker.
Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. Brown the brisket well on all sides. Place the browned meat in the slow cooker insert. Add more oil, if needed, and sauté the onions until soft, about 4 minutes. Add the garlic and cook 2 minutes more. Scrape the vegetables into the insert.
Pour the beer and broth into the sauté pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon. Pour over the meat. Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the insert. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender.
Remove the meat to a cutting board and slice it thinly against the grain. Skim any fat from the cooking liquid, discard the bay leaves, taste for seasoning, and add salt and pepper. Transfer the meat and potatoes to a serving platter or serve them on individual plates. Spoon the cooking liquid on top or on the side.Makes 8 servings
Source : Epicurious February 2001

As I was out with the boys this morning, getting this dinner in the crock-pot was the hubby’s job. Although I received several phone calls and texts asking where this was or where that was, he got it all pulled together. By the time I got home around lunch time, the house smelled incredible. I invited a couple we are friends with to join us for dinner, and it was all agreed that it had a good flavor. The meat did not slice so much as it shredded, but that was okay (less cutting into bite size pieces for the young boys.) He cooked some egg noodles and we ate the shredded meat over that, topped with the sauce and vegetables from the crockpot. I felt that it had a more sweet flavor to the sauce, not my usual preference, but it was still good.

Tonight was our second dance lesson. We seem to be moving pretty quickly. In addition to the 5 “moves” we learned last week, we added 2 new turns to the jive and began some slow dance steps, adding 2 turns to that as well. The real test will be whether we can remember all of this when it comes time to do it on our own!

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