Crock Pot Brisket with Rhubarb

beef-brisket-ck-1571418-lMost Americans think of beef brisket as corned beef. The rest of us know that fresh brisket is an essential part of Texas barbeque’s and Jewish holidays. The brisket comes from the breast of the cow, between the forelegs. There are two different cuts, the flat cut which is more tender, and the point cut which is less tender but more flavorful due to more layers of fat. Both cuts require long slow cooking and are especially tasty cooked with sweet and sour sauces.

Rhubarb and onion marmalade adds the right amount of sweet and sour to this dish and its a unique way to use the rhubarb in season now.

Onion marmalade alone is great on hamburgers, a tasty condiment for roasted lamb or chicken, potted meats, and spinach-Gorgonzola tarts.

The recipe given is easy to prepare and sure to impress the carnivores of the household.

Ingredients:

  • 3 to 4 lb beef brisket, flat cut (NOT Corned Beef)
  • 1/2 tsp each Kosher salt, fresh ground black pepper, thyme, garlic powder, chili powder, and smoky paprika
  • oil for searing brisket (about 2 Tbsp)
  • 3 onions, sliced 1/4 inch thick
  • 2 stalks rhubarb, sliced
  • 1 Tbsp yellow mustard seeds
  • 2 Tbsp olive oil
  • 1 cup sugar
  • 1/2 cup cider vinegar
  • 1 cup red wine (divided)
  • 1 Tbsp cornstarch (for gravy) in 1/2 cup cold water

Method:

  1. Trim fat from brisket leaving a thin layer and taking care not to puncture meat, score the fat side.
  2. Mix Kosher salt, black pepper, thyme, garlic powder, chili powder and paprika in a small bowl.  Spread herb mixture on both sides of brisket, and rub in. 
  3. Heat a skillet over medium high, add oil to glaze bottom of pan.  Sear brisket on both sides until browned.  Transfer to a crock pot, fat side up.  Deglaze pan with 1/2 cup red wine, scraping up the bits from the bottom of the pan, pour over brisket in the crock pot.
  4. Toss onions with olive oil in a large sauce pan.  Sweat over medium heat until onions are caramelized, stirring occasionally.
  5. Add rhubarb, mustard seeds, sugar and vinegar.  Cook until syrup thickens and rhubarb is very tender.
  6. Pour over brisket in crock pot.  Set temperature to high and cook for 5 hours.  Or, set temperature to low and cook for 10 hours.
  7. Remove meat to a platter.  Pour juices from crock pot into a sauce pan.  Add 1/2 cup red wine, bring to a boil.
  8. Stir 1 Tbsp (heaping) of cornstarch into 1/2 cup water, stir into boiling juices.  Whisk until thickened for gravy. 
  9. Slice brisket, ladle gravy over slices.  Serve remaining gravy on the side with potatoes.
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