As someone working full-time with a daunting daily commute, I've relied on my slow cooker for years. It's been a faithful companion, delivering warm and delicious meals that are ready upon arrival or frozen for future use. This recipe checks off all my essentials: has lots of flavor, isn't a shredded mess, is freezer friendly and is versatile enough to morph into other meals.
With the recent quarantine I've been surprised that working from home hasn't given me more time. Ironically the same principles that safe-guarded my sanity pre-quarantine are the same ones saving me during quarantine. Meal prep, cleaning on weekends and creating a weekly schedule are still essential. Another essential item in my survival quarantine arsenal is my crock pot. This recipe doesn't disappoint!
It takes a little time to prep because you'll want to brown your meat, sweat your onions and garlic and deglaze your pan but I promise the time commitment is worth it because this tastes like the kind of brisket mom would pull out of the oven for a family gathering. You'll be loving how rich and decadent this sauce tastes and will be surprised it came out of your slow cooker.
TIPS:
- I added the tomato paste just prior to the wine, pushed away the onions and garlic, swirled the paste a little and then deglazed starting with the wine.
- If you don't want to use wine try adding a little extra beef broth.
- I sweated my onions for 8 minutes on low heat, then increased the heat when deglazing.
- If you don't have fresh thyme you can use dried. Use 1 teaspoon dried for 1 tablespoon fresh.
- I cooked the meat for 6 hours so it didn't shred apart.
Serves 8-10
Per serving [I calculated using the 1/2 recipe following this and allotting 5 servings]: 355 calories/19.5g total fat/7g saturated fat/22.8g carb/22.1g protein/6.2g sugar
1/3 cup all-purpose flour
2 tablespoons olive oil
1 piece of beef brisket [4 pounds] cut into 4 pieces
1 medium yellow onion, thinly sliced
4 garlic cloves, crushed
1/2 cup red wine [original recipe called for bourbon but I didn't have it]
1/2 cup beef broth
1 cup cola
1/3 cup tomato paste
1 tablespoon honey or maple syrup
4 sprigs fresh thyme
1 additional tablespoon fresh thyme leaves
1. Place flour in a large bowl; season with salt and pepper.
2. Heat half the oil in a Dutch oven over medium heat; coat beef in flour shake off excess [reserve excess flour]. Cook beef, in batches, for 5 minutes each side, or until well browned. Transfer beef to a 5-quart slow cooker.
3. Heat remaining oil over medium heat in the same Dutch oven; cook onion and garlic, stirring, for 5 minutes or until onion softens. Sprinkle with reserved excess flour; cook, stirring, for 3 minutes. Gradually stir in bourbon [or wine], then broth, cola, paste, honey and thyme sprigs; bring to a boil. Transfer to cooker.
4. Cook, covered, on low, for 6-8 hours. Discard thyme; season with salt and pepper to taste. If desired, recipe may be frozen at this point.
5. Serve with your favorite starch or starch substitute.
If making half batch the measurements are:
Feeds 4-5
2 1/2 tablespoons all-purpose flour
1 tablespoon olive oil
1 piece of beef brisket [22 ounces] cut to fit your slow cooker
1/2 medium yellow onion, thinly sliced or 1 small yellow onion
2 garlic cloves, crushed
1/4 cup bourbon or red wine
1/4 cup beef broth
1/2 cup cola
3 tablespoons tomato paste
1 1/2 teaspoons honey or maple syrup
2 sprigs fresh thyme [for the thyme I used 1 1/2 teaspoons of dried thyme]
1 1/2 teaspoons additional fresh thyme leaves
Follow same directions above.
Recipe is from Food to Love "Slow Cooker Recipes" Display until May 11, 2020 edition.
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