The Roanoke Star Online
Are You Missing Out on Roanoke's BEST News?
Click Here to Sign-up for Weekly Email Delivery of our Top Stories!
     check your local weather forecast Book TheRoanokeStar.com in your favorite places Roanoke Star Sentinel Archives Make TheRoanokeStar.com your homepage

Recipe of the Week: Slow-Cooked Brisket in Onion Gravy

Posted by on Nov 3rd, 2011 and filed under Perspective, Recipes, The Happy Chef. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

by Leigh Sackett

I like Halloween because it is simply of the senses. It requires a fun state of mind that is more than a fancy costume. I mean how often do you get to head out into the streets with neighbors in the dark with wild children zinging by in dress-up all around you? This Halloween we laughed and talked and roamed the neighborhood. It was cold and noisy and full of fun sights – quite out of the ordinary, as it should be.

I think that is one reason why I like all of the Holidays – they are so very out of the ordinary. I mean how much more out of the ordinary can Christmas be? A baby born, who is the son of God? That is about as out of the ordinary as you can get! Makes one think: “Well how should I celebrate such a time?”

Well believe it or not it is time to think on that. For we all know that once October 31st comes and goes we are practically in the season. Before we know it Thanksgiving will sweep by and Christmas will be upon us!

For some the Holidays bring only stress, but that is the LAST thing it should be. What if we just bought a few gifts and put on the costume of Christmas Joy and just went out and were in it.  What if we heard God’s voice saying all that is required of you is a state of mind – A joyful state of mind – that takes in what is out of the ordinary and celebrates that gift and special time of year.

Well, Halloween was very cold this year and it seems like the chilly weather is here to stay. It’s time for the comforting food that is a part of the season. Enjoy this warm, delicious and easy crock pot recipe that frees up time for you to just “In-Joy” it all!

5 pounds flat-cut beef brisket, trimmed

2 tablespoons extra-virgin olive oil, divided

4 large onions, thinly sliced

6 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon coarsely ground pepper

1 6-ounce can tomato paste

2 cups reduced-sodium beef broth

1 teaspoon salt

2 tablespoons butter, softened

2 tablespoons all-purpose flour

1 tablespoon Worcestershire sauce

-Cut brisket into two or three pieces small enough to fit into a Dutch oven; pat dry. Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Reduce the heat to medium and brown the brisket one piece at a time, about 2 minutes per side, adding an extra tablespoon of oil if necessary to prevent sticking. Transfer the brisket to a 5-quart (or larger) slow cooker.

Add the remaining 1 tablespoon of oil to the pan. Add onions and cook, stirring occasionally, until softened, 3 to 6 minutes. Add garlic, thyme and pepper and cook, stirring, for 1 minute. Stir in tomato paste. Add beef broth and salt; bring to a boil.

-Transfer the onion mixture to the slow cooker. Cover and cook until the brisket reaches desired tenderness, 4 to 5 hours on High or 8 to 10 hours on Low.

Transfer the brisket to a cutting board and slice or shred. Place in a serving dish; cover to keep warm. Transfer the gravy to a saucepan. Bring to a boil over medium-high heat and boil rapidly for 5 minutes to reduce slightly.

-Meanwhile, mix butter and flour in a small bowl until smooth and creamy. Once the gravy has reduced, lower the heat to maintain a simmer. Stir in Worcestershire sauce. Whisk half the butter mixture into the gravy and return to a simmer. Cook, stirring, until it thickens slightly, 1 to 3 minutes. If the gravy does not thicken enough (it should have the consistency of a cream soup), add the rest of the butter mixture and repeat. Do not overcook. Serve the brisket with the gravy.

You must be logged in to post a comment Login




Publisher Stuart Revercomb on 'The Interview'



Main Office Phone: 540-400-0990
Mailing Address: P.O. Box 8338 Roanoke VA 24014