After a busy weekend, my husband made a quick trip to the supermarket and returned with brisket in hand. I pulled out the slow cooker, looked up a recipe and then we spent a little time cooking together – preparing dinner for our family.
BEER BRAISED BRISKET
3 pounds beef brisket
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper
2 cups chopped onion
2 tablespoons garlic, minced
1 cup beer
1 can (6-ounces) tomato paste
2 tablespoons brown sugar
Spray the inside of a slow cooker and a large skillet with cooking spray. Heat skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and pepper, cook for 3 to 5 minutes or until browned on each side, turning once. Place beef in slow cooker. Add onion and garlic to skillet, cook until fragrant. Add beer, stirring to loosen brown bits from bottom of skillet. Add tomato paste and brown sugar to skillet, stir until blended. Pour mixture over beef in slow cooker. Cover, cook on LOW 8 hours or HIGH 4 hours. Transfer beef to cutting board and cut into slices. Stir remaining 1/4 teaspoon salt into sauce. Serve beef on buns with sauce if desired.
Recipe adapted from Alexia
GREEN CABBAGE APPLE FENNEL SALAD
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
1/2 teaspoon Dijon mustard
salt and freshly ground black pepper
1/4 cup olive oil
1/2 green cabbage, cored, halved lengthwise and thinly sliced
1 green apple, quartered, cored and thinly sliced
1 fennel bulb, halved, cored and thinly sliced
3 ounces trimmed watercress, chopped
1/3 cup sliced almonds, toasted
In a small bowl, whisk together the lemon juice and zest, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly add the olive oil, whisking to emulsify.
Put the cabbage, apple, fennel and watercress into a large serving bowl. Just before serving, gently toss the salad with the dressing. Season to taste with additional salt and pepper, sprinkle the almonds on top and serve.
Recipe adapted from Fine Cooking