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Slow Cooker Recipe
Autumn Brisket
The slow cooker really comes into its own when less tender cuts of meat are involved. There’s probably a great oven method for producing melt-in-your-mouth tender brisket, but we don’t know what it is. When faced with brisket, we go for the slow cooker every time.
Here’s a hearty, earthy recipe that pairs beef brisket with the bounty of the autumn garden and orchard: cabbage, sweet potatoes, and apples. It may sound a bit daring, but the results are very pleasing indeed.
Autumn Brisket
Fix-It and Forget-It Cookbook, Revised & Updated, page 90
Makes 8 servings
Prep Time: 20-30 minutes
Cooking Time: 4-9 hours
Ideal slow-cooker size: 6-qt.
Fix-It and Forget-It Cookbook, Revised & Updated, page 90
Makes 8 servings
Prep Time: 20-30 minutes
Cooking Time: 4-9 hours
Ideal slow-cooker size: 6-qt.
3-lb. boneless beef brisket
salt to taste
pepper to taste
1 lb. head cabbage, cut into wedges
1 large (3/4 lb.) sweet potato, peeled and cut into 1-inch pieces
1 large onion, cut in wedges
salt to taste
pepper to taste
1 medium Granny Smith apple, cored and cut into 8 wedges
2 10 ¾-oz. cans cream of celery soup
1 cup water
2 tsp. caraway seeds, optional
1. Place brisket in slow cooker.
2. Shake salt and pepper over meat to taste.
3. Top with cabbage, sweet potato, and onion.
4. Season to taste with salt and pepper.
5. Place apple wedges over vegetables.
6. In a medium bowl combine soup, water, and caraway seeds if you wish.
7. Spoon mixture over brisket and vegetables.
8. Cover. Cook on High 4-5 hours, or on Low 8-9 hours, or until brisket and vegetables are fork-tender, but not dry or mushy.
This looks wonderful!!!!!!!!!!!!!! greatly appreciated.