Wednesday, February 6
Warnings aside, it took a good ten minutes to prepare in the kitchen before setting off in the slow cooker (the meat not me).
Yesterday however, I had awarded myself a day off and so the ten minutes seemed a small price to pay in the sure and certain knowledge that when the kids and Michael opened the front door after a long day at work, the smell of slightly spiced warm beef floating around the corner would be reward in itself and would help to convince all that I had been hard at it all day as opposed to watching Jeremy Kyle with my feet up, wrapped in a blanket. Shhh...don't tell: the occasional day off is a very necessary part of life.Indeed it's in the contract!
1 tsp coconut oil
1 tsp each sea salt, fresh black pepper, smoked paprika
1 tsp each onion powder, garlic powder
1 large onion
1/2 cup tom sauce (passata - organic sugar free)
1/2 cup balsamic vinegar
1/2 cup water
2 tbspn red wine (er..no, I didn't, it was 9 am tempting tho)
For tee-totallers or those without wine, you can use beef stock
1.Combine sea salt, pepper, smoked paprika, onion granules and garlic powder
2 Combine vinegar and tomato sauce
3. Season the brisket with the spice blend, all sides top and bottom
4. Slice onion thickly and line bottom of slow cooker
5. Heat oil and lightly brown each side of the spiced up roast in the frying pan turning over and over til sealed
6. Place the meat on top of the onions
7. Add the water and slosh of wine into pan to de-glaze to include scraping all the lovely sticky bits in the bottom of the pan. Throw over the meat and onions.
8. Pour the tomato and vinegar mixture over the top.
9. Cook on low for as long as necessary
Served this with jacket potatoes for the boys, jacket sweet potatoes for the girls and a serving of butter touched asparagus (yes reduced aisle in Tescos again - that's me in the rain coat, well if they will give it away..)