Sunday, April 28, 2013

Balsamic Beef Brisket w/ Roasted Cauliflower

It's been a beautiful, sunny weekend in San Diego.  For Sunday family dinner this week, we decided on a meal that would be a quick, easy preparation and didn't require a lot of cooking steps.   I mean, who wants to spend a bunch of time in the kitchen when they can be playing outside?!

Quick, easy, 'fix it and forget it' kind of meals call for my near and dear friend, the Slow Cooker!  Plus, when you use a slow cooker you don't have to heat up the house by having the oven on.  While mulling over slow cooker ideas, I came across a 3 lb. beef brisket in the freezer... PERFECT!  So I searched and found a mouth-watering looking recipe on Pinterest.com for slow cooker Balsamic Roast Beef.  Although my cut of meat was different from the cut the original recipe called for, I figured the beef would still turn out delicious.

And it did...


We enjoyed our shredded beef brisket by itself, paired with some Roasted Cauliflower (primarily because we are trying to cut back on carbs at dinner).  But you can eat the shredded beef brisket on a roll, hoagie, in a pita, in a tortilla, on a pizza... so many yummy dinner possibilities!  Regardless of how you eat the beef... it's so good, you will not be disappointed.

Balsamic Beef Brisket
based on a recipe by addapinch.com

Ingredients:
1 3-4 pound boneless beef brisket
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey (or light agave nectar)
½ teaspoon red pepper flakes
4 cloves garlic, chopped

Instructions:
Place beef brisket into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over beef brisket and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)


Once beef brisket has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over beef.


Store remaining gravy in an airtight container in the refrigerator for another use.


Notes - 
If you prefer a more pronounced flavor, once the beef brisket has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.


We had no leftovers tonight.... this beef brisket was so delicious!!!  I will definitely use this Balsamic Beef Brisket recipe again (as well as the recipe below for Roasted Cauliflower).


Roasted Cauliflower

1 head of cauliflower
1/4 cup olive oil
1 tablespoon crushed garlic
1 tablespoon Italian seasoned breadcrumbs
salt to taste
pepper to taste
sprinkle of onion powder

Directions:
Preheat oven to 425 degrees.

Wash and cut the cauliflower into medium sized pieces (about 16-18 pieces); removing stem first.


In a large bowl place cauliflower bits, olive oil, and crushed garlic.  Mix cauliflower to coat; then season to taste with salt and pepper.

Spread cauliflower out in a single layer on a roasting pan.  Bake for 30 minutes.


Remove pan from oven and sprinkle cauliflower with bread crumbs and onion powder.

Turn the cauliflower over and season with salt and pepper again.  Return the pan to the oven and bake for additional 5-10 minutes.



Ok, I am seriously stuffed.... this was one delicious, crowd-pleasing Sunday dinner!!! Yum.


Oh and for dessert, I made an Easy Apple Tart!  It rounded out dinner perfectly...

Hope you had a great weekend!

Xo,
Janel








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