The theme this time was weekday meal that less then 30min prep. I picked a slow cooker recipe that I usually do in my Dutch Oven but is great for a slow cooker too.
- 2 large garlic cloves (chopped or whole)
- 1/2 teaspoon kosher salt, plus more for seasoning
- 4 sprigs fresh rosemary, needles striped (sometimes I use dried)
- 1/4 cup extra-virgin olive oil
- 1 (4 pound) beef brisket, first-cut
- Coarsely ground black pepper
- 5 large carrots, cut in 3-inch chunks
- 5 celery stalks, cut in 3-inch chunks
- 1 large red onion, halved
- (1) Bottle dry red wine (more or less depending on what fits in your crock pot)
- 1 (16-ounce) can whole tomatoes, hand-crushed
- 1 handful fresh flat-leaf parsley leaves (dried is ok)
- 3 bay leaves (dried)
- Beef or vegetable Broth (as needed to cover brisket if wine is not enough or if you are not a fan of a strong wine flavor)
Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a Dutch Oven (or pan if you are using the crock pot) over medium-high flame and coat with half of the olive oil. Put the brisket in the Dutch Oven (pan) and sear to form a nice brown crust on both sides. Should only take a couple minutes per side. If using the crock pot transfer the brisket to your crock pot, then lay the vegetables,garlic and onions all around the brisket in the Dutch Oven or crock pot. Add the wine and tomatoes and beef broth if necessary; toss in the parsley, rosemary and bay leaves. If using the Dutch Oven cook at 350-400 for 4-5 hours. If using the crock pot cook on low for about 6 to 8 hours until the beef is fork tender.
Remove the brisket to a cutting board and let it rest for 15 minutes then slice thinly. Scoop the vegetables out of the roasting pan and onto a platter.
I usually serve with a potato side. You can either stick the potatoes in the crock pot or make them as a separate side. I prefer to cook them and make a smashed/mashed potato because its pretty quick and a family favorite.