Monday, September 27, 2010

Recipe Monday

It is officially Autumn, so let the pumpkin spice lattes, cinnamon candles, and slow cooker recipes begin.  My mother in law made this one while we live in the apartment below their house last year, and it was completely, irresistibly delicious!  We are having our friends, Jon (my ST cooperating teacher) and Heidi, and their son, Noah over for dinner on Wednesday and I thought I'd make this for them.  I really love to make slow cooker meals when it's cold outside.  The smells are inviting and comforting, I think.  I'll post photos on Wednesday.

Sweet and Tangy Brisket

1 t. salt
1/2 t pepper
2 t. ground ginger
1 t. ground all spice
1/4 t. ground cinnamon
1 t. minced garlic
1 beef brisket (3.5-4 lb.s) trimmed to fat, and cut in 3 pieces
1 c. chopped onion
2/3 cup of cider vinegar
1 6 oz. can of tomato paste
1/2 c. packed brown sugar

Grease a 4-5 quart slow cooker. In small bowl mix salt, pepper, ginger, allspice, cinnamon and garlic.  Rub seasoning on beef pieces and set aside.  Place onion in cooker, top with beef.
In medium bowl, mix vinegar, tomato paste, and brown sugar.  Pour mixture over beef. Cover, cook on low heat setting 9-11 hours.  (SO EASY!)
Remove beef from cooker, transfer sauce to 2 quart sacepan, heat to boiling over medium high heat.  Stirring occasionally, reduce heat, simmer 5-8 minutes until reduced to about half.
Cut beef against the grain unto slices, place on serving platter, top with sauce.


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