RSS Feed

Tag Archives: meal

Slow Cooker Corned Beef Brisket

Slow Cooker Corned BeefI don’t care for beef to often but my exception to the rule is when I get to eat Corned Beef Brisket.  I usually prepare it a few times a year.  Using the same method as I usually do I kicked it up to another level this time.  We don’t eat corned beef as most do, we save ours and prepare reuben sandwiches or corned beef sandwiches until it is gone, sometimes we make it into corned beef hash.

With the few added ingredients my corned beef had a whole new level of flavor.  It was so good, Mr.Picky and the kids had a hard time keeping their fingers back as I was slicing it.

Be warned corned beef stinks when it is cooking.  In fact Mr.Picky walked in the door and asked if the dog pooped in the house.  But the smell is nothing like the flavor.  I can tell that is smells like corned beef and not something produced by the dog.  In fact I don’t think they smell anything alike but it is a strong odor.  My mother in-law can not cook it in her house because Mr.Picky’s father the Pickiest father in-law can not take the smell.  So maybe if preparing for guest light some good candles or put the slow cooker in the garage.

Slow Cooker Corned Beef Brisket:

  • 3-4 lb. corned beef brisket (juices included but fat trimmed off completely)
  • 2 cups Guinness stout beer
  • 2 whole cloves
  • package of pickling seasoning (all corned beef comes with this spice packet)
  • 1/2 tsp pepper or 5 peppercorns
  • water to cover

Place brisket with juices from the package in the slow cooker.  Slice and peel the fat layer off and discard.

Add the seasoning package that the corned beef comes with, the cloves, and peppercorns.

Pour in the Guinness stout and then enough water to cover the corned beef completely.

Turn slow cooker to high and cook for about 8 hours.

Remove the brisket and discard the juices cooked in.

Slow Cooker Corned Beef

Slice brisket on an angle against the grain.

Slow Cooker Corned Beef

Serve as desired.
//

Advertisements

Borscht

Borscht is essentially stew made with beets.  As a girl this was one of my favorite dinners my mom would make.  I would eat bowl after bowl until it was gone.  Although what is not to love beets are one of my favorite vegetables.

This is not only a healthy but a hearty soup to fill the bellies of the whole family.  You can blend it or dice your vegetables as fine as you would like.  I prefer it chunky as this is how I grew up with it.  I have never tried making it on my own but it turned out great.  My mother is an amazing soup maker and because she always throws things together I did my best.

Now if you think it is odd to add dollop of sour cream to you stew, you need to give it a try.  Borscht requires a dollop of sour cream and it just won’t taste the same without it.

Beet Stew with a dollop of sour cream

Beet Stew with a dollop of sour cream

Borscht:

  • 1 lb. beef stew meat, cubed
  • 1 Tbs olive oil
  • 4 cups beef broth
  • 1/2 cup tomato sauce or 2 Tbs tomato paste
  • 3 medium beets, peeled and diced
  • 3 potatoes, peeled and diced (if using new or red potatoes no need to peel)
  • 1/2 medium onion, chopped
  • 1 cup carrot, chopped
  • 1/2 medium head of cabbage,diced
  • 2 bay leaves
  • salt and pepper to taste
  • dash Worcestershire sauce

* This could easily be made in the crock pot.  After browning the stew meat combine all in the slow cooker and combine all ingredients.  Cook over low for at least 6 hours or until vegetables are tender.

In a 5 quart pot over medium/high heat oil and brown the stew meat.  Add in tomato sauce and beef broth.

Add in remaining ingredients  except cabbage and cover the pot with a lid.  Turn heat to low and simmer for about 2 hours.

Add in the cabbage and continue to cook and additional hour.

Taste and add any additional salt and pepper.  Remove the two bay leaves.

When the beets are tender and the meat is falling apart the Borscht is ready to serve.

Dollop each bowl with a bit of sour cream and serve.

%d bloggers like this: