In lieu of resolutions, I've made a list of things I'd like to get done over a longer period of time than just 2010. It allows me to dream a little bit bigger and think a bit outside of the box. Two such goals, however, stick pretty close to come. I'd like to keep trying new recipes to work through the mountain that I amass througout the year and to use the crockpot more since a busy schedule can sometimes thwart the original goal.
Over the New Years weekend, I got a good start on both. Over at The Smitten Kitchen, I found a recipe for a Southwestern Pulled Beef Brisket which was the perfect creation for a lazy sunday. I braved the harsh cold on the coldest day of the winter so far to procure 3.5lbs of beef brisket from Trader Joe's. I'll spare the discourse on where meat comes from, but needless to say, I'm putting mroe faith in TJ's than I normally would for the sake of convenience once again.
My wise auntie MJ told me that crockpot recipes actually fare best when more prep is done before the meal. I completely agree. The fix-it-and-forget-it part of the crockpot really just allows you to timeshift the work, and as with any good meal, a little advance prep can go a long way. This recipe isn't terribly prep heavy, but the little things that are required make a big difference.
First, I seared the meat for about 5 minutes per side in just a bit of good olive oil. Then, to the drippings, I added 6 smashed garlic cloves and one onion, sliced thin. Once this got fragrant, I added a good dose of chili powder, ground coriander and cumin. The fragrance just gets better! Next, I added the apple cider vinegar. Smitten Kitchen warns to keep your nose out of the vinegar, but I have this weird vinegar love and so, for me alone, this again took everything a step up. A little water added makes this concoction ready for pouring over the beef which is nestled in its little pot.
To this, I added about 6 ounces worth of chipotle peppers in adobo sauce. Note this amount. The recipe recommends 1-2 cans of chipotle peppers. I found in my local grocery store that there are the 12 ounce cans which I buy and then some smaller value. I believe the estimate in this recipe is thinking about the smaller cans. 6 ounces gave the recipe a lot of kick. Not too hot and very enjoyable, but not for the faint of heart. We like spice here in Brooklyn.
The recipe also calls for whole tomatoes with which I substituted crushed tomatoes in puree. I don't think it made a significant difference and that's what I had lying around the pantry. Finally, a bit of molasses is thrown in the pot as well. I don't think it needs to be mixed because the heat and the bubbling make the sauce for you, but I did mix things up a bit just to make sure all of the great flavors got near the beef.
After 9 hours on low heat, the brisket fell apart at the touch of a fork. The heat was gorgeous with a hint of sweetness and a bit of spice. I served the sandwiches on whole wheat buns with a side of broccoli slaw (yes, TJ's came through once again with a pre-cut slaw mix jazzed up by me - recipe below). Delicious and a great way to heat up a very cold night!
Broccoli Slaw
- 2 cups shredded broccoli slaw mix (found at Trader Joe's - made with stems and carrots)
- 1/2 cup finely chopped scallions, white and green parts
- 2-3 tablespoons chopped cilantro
- 1 tablespoon good olive oil
- 1 tablespoon red wine vinegar
- sea salt and fresh ground black pepper to taste
Combine. Toss. Taste (the measurements are inexact since I dashed a bit of everything). Adjust. Serve.