Red Eye Brisket Stew


 2 tbsp extra virgin olive oil

2 lbs brisket, trimmed and cut into 2 inch pieces

1 tsp each salt and pepper

1/2 brewed coffee

1 lb. small red potatoes cut in half

1/2 lb tri-color or orange carrots cut into 2 inch pieces

1/2 lb parsnips cut into 2 inch pieces

1/2 yellow onion chopped 

5 garlic cloves minced

3 thyme sprigs plus 1 chopped for garnish

2 bay leaves

Sauce:

2 cups beef stock

3 tbsp all purpose flour

1 1/2 tbsp Dijon mustard


Pickled red onion topping:

1/2 cup water

1 cup rice wine vinegar 

2 tsp salt

1/2 red onion sliced

Take 1/2 of a red onion and cut into small slices.  Place onions in a heat safe bowl.  Stir rice wine vinegar, 1/2 cup water and 2 tsp of salt into a medium sauce pan.  Bring to a simmer over medium heat.  Remove from heat and pour over onion slices.  Let stand until soften. This will take 20 minutes.


Heat olive oil in a large skillet over medium high heat. Season brisket chunks with salt and pepper.

Cook in small batches the brisket pieces until browned on all sides.

Place browned brisket pieces into the slow cooker.  Reserve skillet.

Add coffee to the skilled and cook for 30 seconds scraping brown bites from the bottom.  Add to the slow cooker.

Whisk together beef stock, flour and Dijon mustard. Pour mixture over the beef brisket in the slow cooker.

Add potatoes, parsnips, carrots, onion and garlic to the slow cooker.  Top with sprigs of thyme and bay leaves. Stir to combine.

Cover and cook on low for 7-8 hours or on high for 3-4 hours.

Discard thyme sprigs and bay leaves.  Top with pickled red onions,

Serve with Concannon Petite Sirah





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