Last week I found a recipe that required my crockpot AND beer. What could possibly go wrong?
Ugh. It was so bland! First, I needed parsnips but couldn’t find them, and I didn’t know what they were anyway. So I’m on my phone at Publix looking up pictures of the elusive veggie, only to find out it’s an uptight carrot. I’m not a huge fan of carrots, so I opted for mushrooms instead.
And maybe that was the problem? Do parsnips have an incredible taste that I missed out on? Who knows. But all was not lost…
I was able to get 3 separate meals from this brisket. THREE! I was determined, because I just cooked 3 pounds of meat and wasn’t about to let that money go to waste. But I also wasn’t about to eat flavorless crap either. Read on for the recipes…
- Slow-cooker beef brisket with beer (bleh)
- Brisket fajitas (yum!)
- Philly cheesesteak sandwiches (easy! fast! good!)
Dinner #1: Slow-Cooker Beef Brisket with Beer
If your slow cooker includes a removable insert, you can brown the brisket and onion mixture a day ahead, place all of the ingredients in the insert, and refrigerate. The next morning, place the insert in the slow cooker, and when you arrive home from work, a tasty entrée will await you. The onion and parsnips function as flavorings, and so you’ll want to serve a vegetable side dish. Try Spinach and Kale Turnovers or mashed potatoes.
from Cooking Light
1 (3-pound) beef brisket, trimmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup water
2 cups vertically sliced onion (about 1 large)
1 1/2 cups chopped parsnip (about 2) [Carrots will work too]
1 tablespoon balsamic vinegar
1 bay leaf
1 (12-ounce) bottle light beer
Rub brisket with salt and pepper. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from the pan. Add 1/4 cup water to pan, stirring to loosen browned bits. Add onion and parsnip; sauté 5 minutes or until vegetables are tender.
Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker. Place brisket on top of onion mixture. Cover and cook on low for 8 hours. Discard bay leaf. Cut brisket diagonally across the grain into thin slices. Serve with sauce.
Yield: 12 servings (serving size: about 3 ounces brisket and 1/3 cup sauce)
CALORIES 160 (28% from fat); FAT 5g (sat 1.9g,mono 2.1g,poly 0.2g); IRON 1.9mg; CHOLESTEROL 49mg; CALCIUM 20mg; CARBOHYDRATE 5.6g; SODIUM 232mg; PROTEIN 20.5g; FIBER 1.1g
Dinner #2: Brisket Fajitas
Use the directions on a fajita kit (like Old El Paso), but throw the meat in towards the end since it’s already cooked. Shred the meat before serving.
Dinner #3: Philly Cheesesteak Sandwiches
any other veggie you want (I used mushrooms)
cooked brisket meat
hoagie or Italian rolls
sweet peppers (optional)
Saute onions (and whatever other veggies you want) over medium heat. Add the brisket meat and cook over the medium heat for a few minutes. Shred the meat.
Put the meat and veggies onto a hoagie roll and top with a slice of provolone cheese. Broil for 2-3 minutes to melt the cheese and toast the bread.
(Optional) Top with sweet peppers such as banana peppers.