Friday, 19 April 2013
I really like using my crockpot and it has come in especially handy these past couple of days, when we have spent more time packing than doing anything else. We actually have two crockpots. The larger one that you see here, and a smaller one.
Often on Sundays I will put a chicken or roast into the larger one and potatoes in the smaller one. That way supper is ready and waiting for us when we get home. We're usually starving by then!
We have several freezers here. A large chest freezer that is ours, and which will be going with us up to Chester, and a smaller bar sized one, which will be staying as it belongs to the cottage. I have been trying really hard to use up everything in it and found myself with a lovely piece of rolled brisket to cook.
I had always wanted to try cooking one in coffee. I had heard that done that way, brisket turns out really tender and delicious, and that you cannot taste the coffee in it at all. We don't really do coffee, but I bought a small jar of decaf to use in this recipe.
It is really a combination of several recipes that I found. I liked bits of both and put them together to make my own taste tempting concoction. Delicious tender beef, cooked with onion, carrots, sweet bell peppers, mushrooms, garlic and some seasonings. Stirring in some cream cheese at the end creates a luciously rich and creamy gravy.
And taste tempting it was! You really could not taste the coffee at all, and it gave the gravy a nice colour, and true to it's reputation . . . the brisket was tender as could be.
Todd gave this two thumbs up and I will be putting it into my regular Sunday Recipe rotation schedule once we get all settled in up North.
I really hope you will give it a try. Not only was it easy to do, but relatively painless, totally scrumptious and smelled fantastic when it was cooking! We had this simply with some mashed potatoes and brussels sprouts on the side. The gravy was really scrummy spooned over the potatoes!
*Crockpot Java Brisket*
Delicious moist beef brisket with a wonderfully rich and flavourful sauce. You would never know there was coffee in the gravy. You can use beef broth instead if you are not fond of coffee.
1/3 kg rolled brisket joint
2 carrots, peeled and diced
1 red pepper, seeded and chopped
1 large onion, peeled and chopped
4 to 5 garlic cloves, peeled and minced
8 ounces sliced mushrooms
6 ounces strong brewed coffee or beef broth
1 TBS Worcestershire Sauce
3 TBS Sherry Vinegar
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
4 ounces cream cheese
Place all of the chopped vegetables in the bottom of the crockpot. Top with the brisket. Stir together the coffee, worcestershire sauce, vinegar, salt and pepper. Pour over all. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours. At the end of that time, remove the meat carefully from the crockpot to a platter. Whisk the cream cheese into the juices until smooth and amalgamated. Serve the meat sliced with the juices spooned over top.