Tuesday, July 3, 2012

Brisket-y pot roast

I realized that I don't post much, but most of the things that I make are from other food bloggers. So I decided that the right thing to do is to let you know how these are from my point of view! I completely respect the bloggers whose recipes I use, but sometimes we have different goals. And sometimes I change things just because I don't want to go to the store. So I'm calling these 'reviews' even though it's sometime a rather different version of what they made!

The first review here is of Deb's Tangy Spiced Brisket (smittenkitchen). I was actually looking for her brisket recipe that I used at Taos, but found this one and went for it instead, haha. She didn't use potatoes or carrots, but I wanted a one-dish meal, so I did. I also had a much smaller brisket, so I'm including the ingredients I used below. I actually had a 1-pound brisket, because Mr. More Calories was worried about it not all getting eaten, but I'd recommend a 2-3 pound one. We both agree that the 'sauce' that comes out of this is fantastic!

Overall Conclusion: I will use the sauce of this with regular beef pot roast, skip over carmelizing the onions and just use big onion chunks, and then also add all of the spices directly to the pot. Will make it quicker and I think still very tasty! Also plan to add tomato chunks.

Tangy Spiced Brisket with Potatoes and Carrots
Prep Time: 30 minutes
Cook time: 6 hours
Adapted from Smitten Kitchen

1 onion, sliced
2 tablespoons vegetable oil
2 garlic cloves, peeled and halved
1/4 teaspoon paprika
1/2 teaspoons salt
1/2 teaspoons garlic powder
1/4 teaspoons black pepper
1/2 teaspoons onion powder
1/8 teaspoon cayenne (adjust to your preference - I added too much while it was on the stove top and we had to turn on the allergy air filter. oops.)
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2-3 cups beef stock (I used low sodium - use enough so that it almost covers the beef)
3 oz tomato paste (she said ketchup, but I would rather use the plainer option)
1/2 cup chili sauce* ( I used Heinz, which she recommended - not hot at all)
1/3 cup brown sugar (light or dark)
2-3 pound brisket

5 medium red potatoes
1 pound carrots

**See her original post for more detailed directions or for just a pot roast!**
1 - Slice the onion and carmelize it. Then add garlic and spices - stir and cook for 2 more minutes.
2 - Put Sauce ingredients (beef stock through brown sugar) in the pot of the crock pot.
3 - Cut potatoes and carrots into big chunks. Put potato in pot. Put brisket on top of potatoes, then surround with carrots and top with onion spice mixture.
4 - Cook on low for 6-8 hours. (I did overnight and then had it for lunch the next day.)
5 - Enjoy!

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Try this and want to share how it went? Have questions before you try it? Let me know!