Oh baby, it’s cold outside. The earth’s tilt has got me chilled to the bone. This time of year brings less sunlight and cold streams of air pushing from the north. I like winter but the dry skin, cold feet, eight layers of clothing, warming up the car, can take some getting used to.
The early sunset always makes me feel like I have less time to do all things needed to be done in a day. The sun is nowhere to be found by 5 p.m. It’s basically black out. By the time I realize I’ve lost all sunlight for the day I don’t feel like cooking. Who wants to cook in the dark?! Okay, maybe I’m being a little dramatic but really, the day is over, sun is down and I’m ready to hit the sack.
Maybe it’s my hibernating instincts or a lack of vitamin C that’s got me feeling this way. I’ve come up with a solution. The slow cooker. I can technically prepare dinner while the sun is up and the handy dandy slow cooker does the actual cooking all the way into the evening hours when the sun has gone, the cold has set in and I’m ready for a hot and tasty meal.
One of my favorite things to cook in the slow cooker is beef brisket. The perfect cut of meat to cook low and slow for hours and hours. The longer a brisket cooks the more tender the meat becomes, so really it’s impossible to over-cook. It’s also great for accompanying any kind of sides, preferably potatoes if you’re asking my opinion.
Warm up with this tasty brisket recipe for the short cold days of winter. It’s easy to prepare and so tasty your tastebuds will thank you.
Slow cooker Beef Brisket
Ingredients:
3 1/2 pound beef brisket
3 whole yellow onions, sliced
10 garlic cloves, minced
2 Cups red wine
3 Cups beef broth
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons tomato paste
1 cup brown sugar
3 bay leaves
1 cup water
2 Cups sliced crimini Mushrooms
3 tablespoons Olive oil
Salt and Pepper
• Heat the olive oil in a large skillet on high heat. Season the brisket with salt and pepper on all sides. Sear the brisket in the hot pan on all sides until dark golden brown. Place the brisket into a 3 quart slow cooker. Top with the bay leaves, garlic, mushrooms and onions.
• In a medium bowl combine the remaining ingredients. Whisk until well combined. Pour over the brisket. Cover and cook on low 6-8 hours, until fork tender.
• Transfer the brisket to a clean cutting board. Remove any excess fat from the brisket. Slice into 1/4 inch thick pieces, transfer to Platter. Top with mushrooms and onions, discarding the bay leaves. Using a spoon, remove and fat from the remains liquid, season if needed. Pour desired amount of liquid over sliced brisket. Serve immediately.
