Keep using the slow cooker
May 4, 2012 6:16 am
Updated: May 8, 2012 7:04 pm
The weather is finally getting warmer in my area of the country. I continue to use my slow cooker through the summer to keep my kitchen cooler and still have a satisfying dinner.
A special shout out to Mark. I recently told this local cook about blogging on this recipe website.
I cook with little or no salt. The ingredient list for this dish looks long but the ingredients keep the sodium low in the recipe. You may not keep the browning sauce or bitters in your pantry. The recipe would be fine with out them. I recommend you keep them
on hand. They last forever and add to the depth of flavor in many meat and soup recipes.
Onion Brisket
1 3 lb. beef brisket ( not corned beef)
1 tablespoon olive or canola oil
1/4 cup dry white wine or beef broth or water
1/2 teaspoon browning sauce such as Kitchen Bouquet (R) or Gravy Master (R)
2-3 dashes of aromatic bitters (available at liquor stores or liquor department of supermarket)
1 teaspoon salt free seasoning such as Mrs. Dash (R)
1 teaspoon dried thyme
1 teapoon paprika
2 cloves garlic, minced
2 bulbs shallots, minced
1/2 cup thinly sliced red onion
1/2 cup thinly sliced yellow onion
1 cup thinly sliced sweet onion such as Vidalia
Trim excess fat from brisket. Heat oil in heavy skillet over medium high heat. Brown brisket on both sides, about 5 minutes. Place meat in a slow cooker that has been greased or sprayed with vegetable oil cooking spray. Deglaze skillet with wine, scraping up
brown from bottom of pan. Allow to bubble about 15 to 30 seconds. Turn off heat. Stir in browning sauce and bitters. Pour over meat. Sprinkle meat with salt-free seasoning, thyme and paprika. Spread remaining ingredients over brisket. Cover and cook on low
for at least 8 hours. Cooking will make about 1 to 2 cups of liquid that may be thickend in a sauce pan to make a rich gravy. Serves 8.
The au jus is very flavorful as is. My husband and I are on a low sodium diet. We have chosen to leave salt out of most things we cook and use a little at table. That was the recommendation from our doctor. Cook with salt with none on the table OR leave salt
out of recipes and have it on the table.
The resulting meat from this recipe lends itself to combining with your favorite barbecue sauce for sandwiches. It would be delicious when combined with the thickened gravy over noodles.
