Monday, May 21, 2012

brisket: "slow cooker sundays"

i love to cook and i have been dying to cook for my husband since he's been gone.  i've cooked 2 meals so far since the move and both were a hit!  we love using our crock pot simply because it is just so easy.  i have decided to start a weekly ritual..."slow cooker sunday's"
hope you enjoy...

...

slow cooker sunday's:
brisket
6 hours cook time
ingredients:
brisket (our's was about 2 - 2 1/2 lbs)
salt and pepper
tony chachere's creole seasoning
minced garlic
1 medium onion
green onion
2 tablespoons tomato paste
1 1/2 cup red wine
1 can beef broth
1 packet beef stew seasoning
1/2 bag of baby carrots
4 small to medium red potatoes

directions:
heat canola oil in a large skillet over medium heat.  season brisket on both sides with a generous portion of salt and pepper.  i also used a little garlic powder and of course tony's, because we put that on everything. :)  sear the brisket in the pan for about 4 minutes on each side.

slow cooker:
slice the onion and cover the bottom of the slow cooker (i didn't break up my slices, just left them the way they were cut.)  place seared brisket on bed of onions.  in a large bowl combine the wine, beef broth, beef stew seasoning and whisk in the tomoato paste.  pour over the brisket.  add diced green onion and cilantro (most people probably don't use cilantro, but i love it.  feel free to leave out.)  cook on low for 4-6 hours.  add carrots and potato (i diced my potatoes into 4-6 pieces.)  cook for another 2 hours or until veggies are tender.

remove and serve when ready.

(i added my veggies at about 4 hours.  after another 2 hours the veggies ended up being done before the brisket so i removed the veggies and let the brisket cook another hour and a half or so.  next time i will cook the brisket for 5-6 hours before adding the veggies.  i also cooked peas on the stove and added them to the veggies once removed from the crock pot.)

...

oohhhhh the brisket came out so yummy and tender!!!  and it was perfect for leftovers...which we made into brisket tacos.

leftovers:
brisket tacos
(with homemade guacamole)
for lunch the next day i made brisket tacos.  i added diced onion, fresh cilantro and homemade guac.  delish!!!

guacamole:
so easy!
ingredients:
2 avacado
3 small tomato
1/2 an onion
2 limes
fresh cilantro
salt and pepper

directions:
dice tomato and onion.  (some people add diced jalapeno's to this, a little too spicy for me though)  add as much cilantro as you like.  add salt and pepper to taste.  i add tony's because, like i said before, we put that on everything (it did add a nice kick to it)  add juice from one lime.  stir and set aside.
mash avacado in separate bowl, leave some chunks so it's not to mushy.  add juice from the other lime.  stir.  add tomato and onion and stir together.  you may need more salt, more seasoning, etc.  i like my gauc chunky so i usually add more tomato accordingly.





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