Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Diary of a SAHM
and add your link and title.. don’t forget to comment! Here is my entry:
With Easter coming up, I thought this would be an appropriate recipe:
Adapted from Zel Schulman’s book “Let My People Eat!: Passover Seders Made Simple.”
3 pounds brisket
12 oz. chili sauce
1/2 cup packed brown sugar
1/4 cup each: red wine and beef broth or all broth or wine
1 very large onion, sliced
2 teaspoons garlic, minced (opt.)
1/2 teaspoon powdered cloves
Salt and pepper
3 bay leaves
Preheat oven to 325 degrees. Combine chili sauce, brown sugar and liquid. Pour 1/4 of this mixture into a roasting pan. Place brisket on sauce, fat side up. Distribute the onion, garlic, cloves, salt, pepper and bay over brisket and top with rest of chili sauce mixture. Cover and bake 45-50 minutes per pound until meat is fork tender.
Remove brisket from pan and remove bay. You can purée this natural gravy and onions. Or, cover and refrigerate. To reheat, slice against grain. Pour gravy over brisket and reheat, covered, in a 350- to 375-degree oven.
Crockpot: Low for 10 to 12 hours or until fork tender