My debut post for a new little shindig that I decided to participate in. :)
As most of you know, I love to share. If you haven't noticed, I love to share other sites, in addition to recipes. So I was happy to stumble across
Secret Recipe Club (and
CRAZY COOKING CHALLENGE). Each month, I will get assigned a blog (SECRETLY) and I choose one recipe off their site to make and share with you all.
This month, I got the pleasure of getting a blog from a lovely lady in FRANCE. How cool is that? I haven't had the chance to travel the world yet, so I adore any chance to be connected to someone on another side of the world. I'm so happy to share with you a recipe from Karen Booth from
Lavender and Lovage.
Karen has an incredible journey through the culinary world and takes some phenomenal photographs of the dishes she makes. Make sure you check out
her blog!
I chose her
Slow Cooked Brisket of Beef with a Medley of Root Vegetables. I've always been curious about brisket and I was reminded while watching an episode of Big Bang Theory...Wolowitz's mom made him some and it looked delicious. I guess I forgot about it again, so I was pleasantly pleased to find this recipe on Karen's blog! :)
I had to make some modifications to the
recipe - one of which I was incredibly mad about. Our commissary had brisket the week before - the size I needed and all, but their meat always goes bad quickly so I held off to get it. Boy was that a mistake! I ended up having to buy a preseasoned one...it's all they had, unless I wanted to spend $80 for a huge one. It was also "enhanced with a solution" - ew! I'm hoping to get a unseasoned one next time I make this recipe so I can get more of the authenticity of it.
(
Printable Version)
What you need:
- Around a 3 lb. beef brisket
- Salt and pepper
- 1 tsp. mustard powder
- 4 onions, sliced into thick rings
- 6 carrots, peeled and sliced thickly
- 1 cup water with a beef bouillion cube dissolved in it
- 1 tsp. Worcestershire sauce
*Karen's recipe also includes a swede (rutabaga), 2 large parsnips, and 1/2 turnip - none of which I could find...thanks to our lovely selection of produce here in New York - hint of sarcasm...did you pick up on it? She also uses 1 tbsp. mushroom ketchup - I've never heard of this and had no clue where I might find it. My family doesn't like mushrooms though, so we just omitted.
Directions:
Season brisket with salt and pepper and mustard powder.
Place all veggies into the bottom of your slow cooker.
Add the brisket on top of the veggies.
Mix your Worcestershire sauce into your beef "broth" and if you have mushroom ketchup, mix it with it too. Pour over the veggies carefully, as not to get it on the meat. Cook on low for 8 to 11 hours.
You can make a gravy out of the juices, if desired. Serve with greens and/or potatoes!
We're also using our leftover brisket for another recipe later this week :)
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