Monday, October 31, 2011

Secret Recipe Club: Brisket & Veggies

Secret Recipe Club

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'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.


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 :)

Recipe from Lavender and Lovage

Linked up at...

Mouthwatering Mondays


Lisa~~ said...

Welcome to the SRC and your brisket looks great even though you had to use not the ideal piece. Great recipe choice for the club.

If you haven't already, I'd love for you to check out my Group 'A' & 'C' SRC recipes this month: Levain Bakery Chocolate Chip Walnut Cookies and Thin Mint Irish Coffee.

Cook Lisa Cook

Unknown said...

Dropping by from the SRC. This was my first time too and I had a lot of fun with it. Beef brisket is such a rich meat, that I only make it for a couple of holidays each year. This one sounds delicious, so I'll be saving it to try next time I buy a brisket.

Karen S Booth said...

THANKS so much for your wonderful post about my brisket and root veggies! I am thrilled to have met you through one of my recipes and the Secret Recipe your post and how you adapted the recipe too!
Karen @ Lavender and Lovage

Sarah said...

That looks really good -- I love the slow cooker. Following you back! Thanks for stopping by Mindfully Frugal Mom!

Rhonda said...

I'm from Group C but I'm an honorary Group D member this week, welcome to SRC. Beef brisket is one of my favs to slow cook. I've never seen a pre-seasoned one before. Just a little FYI, if you ask the Commisary will cut the meat into a smaller roast for you.

Anonymous said...

I love using my slow cooker! we usually make chili or brisket. sooo good!

renee said...

This looks so tasty!

Kelly | Eat Yourself Skinny said...

Mmm doesn't get much better than brisket! Looks delicious, glad to have you a part of SRC! :)