Brisket Two Ways

“The only time to eat diet food is while your waiting for the steak to cook.”

Julia Child

Hi there,

A few weeks ago I made a brisket in the slow cooker. Slow cooking is a favorite way for me to prepare foods. I use my cooker all the time for all kinds of projects. But to get back to the brisket, as I told you I have not mastered the art of cooking for two, so yet again I had a lot of leftovers.

This first recipe is my favorite way to prepare a brisket for dinner and the second recipe is a brisket chili which I made for the first time and it turned out delicious.

Ingredients:

  • One large beef brisket (5-8 lbs; about 1/2 lb per person + extra 2 lbs w leftovers)
  • 2 bottles Heinz Chili Sauce
  • 1 envelope dry onion soup mix
  • 1/2 bottle red wine
  • 2-3 large onions sliced

Directions:

  • put the brisket in the bottom of your slow cooker
  • add all of the ingredients.
  • cook 10 hours on high

Special Note: As you can see this is a super easy way to make brisket. I always serve this with some horseradish on the side. If you don’t have 10 hours just cook over the course of two days. Cook one day for 5 and the next day for 6. Add the extra hour to allow the slow cooker to come up to the right temperature.

Homemade Organic Vegetarian Chili with Beans and Cheese

So having had this delicious brisket and faced with a lot of leftovers, I pulled out a chili recipe and replaced the ground meat with diced brisket. It was so delicious that my husband said he might never want to go out to dinner again. I think I might have made a big mistake. Anyway here is what I did.

Ingredients:

  • 2 pounds of leftover brisket cut into small pieces
  • 1 package McCormick® Slow Cookers Chili Seasoning Mix
  • 2 cans (14 1/2 ounces each) diced tomatoes, undrained, I like Pomi
  • 2 cans (16 ounces each) white beans, drained and rinsed
  • 1 can (15 1/2 ounces) tomato sauce, again I used Pomi Tomato Sauce

Directions:

  • add all ingredients to the slow cooker
  • cook on low for 8 hours or on high for 4 hours
  • garnish with chopped scallions, shredded cheese of choice, sliced avocado

Special Note: This made a LOT of Chile but I froze half of it for another meal and it froze and defrosted without any loss of flavor. This is particularly good served with cornbread.

Either one of these recipes would make a great game day feast. Just put the brisket on rolls to serve.

Well adios amigos, Bernadette Xxx

8 comments

  1. Hi Bern!! I love love love your blog! I tried your weeds recipe and it was delicious!! And I also did the olives!!!
    I will be trying the brisket as well.
    Thanks for sharing these recipes and for your tips and hope to see you soon!!

    Liked by 1 person

  2. Hi Bernadette, I am so happy to see that you joined us at The Recipe Hunter: Tried and Tested Recipes From Home Chefs and shared your first recipe with us. Thank you so much, my friend. It’s so good to have you with us and you know that #SeniSal is still going and that you are more than welcome to come and share your recipes there as well. I am not leaving you a link here, but let me know and I will hook you up. Please check your other DM box, as I left you a message there regarding your post at TRH. Again, I will not repeat it here, as I have already done the DM earlier today.
    I am truly happy to have you again in our clan.

    Liked by 1 person

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