the_cooking_mom (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
the_cooking_mom) wrote2017-12-01 09:11 am
the_cooking_mom) wrote2017-12-01 09:11 am
Slow Cooker Brisket Recipe With Caramelized Onions
В целом очень вкусно, хоть она и получается иначе, чем из печи, мясо разваливается на валокна, как кубинксое. Очень вкусный луковый соус. Я утомилась нарезать 10 чашек лука, остановилась на 8 и было отлично.
3–4 lbs beef brisket, first or flat cut
3 tablespoons oil
10 cups thinly sliced onions
4 cloves garlic, smashed
1 cup tomato purée
1 cup beef stock
1/4 cup red wine vinegar
2 tablespoons brown sugar
1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
Additional salt and pepper for seasoning
Season the brisket with salt and pepper.
Heat a large skillet with oil on medium-high heat and then add the brisket, browning on both sides.
Place the browned brisket into a slow cooker.
Put the sliced onions and garlic in a skillet and sauté on medium heat until onions are caramelized about 20 minutes.
In a bowl, stir together the tomato purée, stock, vinegar, sugar, thyme, Worcestershire, salt, and pepper. Add the mixture to the skillet.
Pour the onion mixture over the brisket, and place the lid on the slow cooker. Cook on high for 5–5-1/2 hours.
Remove the brisket and thinly slice against the grain.
Serve with the sauce.
Recipe Tips
To cut against the grain, identify the direction of the muscle and tissue fibers (the grain) and slice perpendicular to how they run.
To make ahead: Cook the brisket according to directions above, up until slicing it. Remove the brisket from the slow cooker and place in an oven-safe baking dish. Top the brisket with onions and sauce. Let cool completely. Once cool, wrap the baking dish tightly with foil and freeze.
To reheat from frozen: Preheat the oven to 350 F. Place foil-wrapped baking dish in the oven for 1-1/2 hours. Remove the brisket and slice against the grain.
Источник: https://www.thespruce.com/slow-cooker-brisket-with-caramelized-onions-1808633?utm_campaign=socialswap_epicurious
3–4 lbs beef brisket, first or flat cut
3 tablespoons oil
10 cups thinly sliced onions
4 cloves garlic, smashed
1 cup tomato purée
1 cup beef stock
1/4 cup red wine vinegar
2 tablespoons brown sugar
1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
Additional salt and pepper for seasoning
Season the brisket with salt and pepper.
Heat a large skillet with oil on medium-high heat and then add the brisket, browning on both sides.
Place the browned brisket into a slow cooker.
Put the sliced onions and garlic in a skillet and sauté on medium heat until onions are caramelized about 20 minutes.
In a bowl, stir together the tomato purée, stock, vinegar, sugar, thyme, Worcestershire, salt, and pepper. Add the mixture to the skillet.
Pour the onion mixture over the brisket, and place the lid on the slow cooker. Cook on high for 5–5-1/2 hours.
Remove the brisket and thinly slice against the grain.
Serve with the sauce.
Recipe Tips
To cut against the grain, identify the direction of the muscle and tissue fibers (the grain) and slice perpendicular to how they run.
To make ahead: Cook the brisket according to directions above, up until slicing it. Remove the brisket from the slow cooker and place in an oven-safe baking dish. Top the brisket with onions and sauce. Let cool completely. Once cool, wrap the baking dish tightly with foil and freeze.
To reheat from frozen: Preheat the oven to 350 F. Place foil-wrapped baking dish in the oven for 1-1/2 hours. Remove the brisket and slice against the grain.
Источник: https://www.thespruce.com/slow-cooker-brisket-with-caramelized-onions-1808633?utm_campaign=socialswap_epicurious