I can't believe I haven't posted a slow-cooker recipe yet! I use my slow-cooker quite a bit in the winter to make comforting stews and soups, but I never completely put it away. Any time of year, it is a valuable friend on a day when I know I'll be out all afternoon. I prep everything in the morning, set it up on low and come home to a yummy homemade meal. I guess you can achieve the same results with a Dutch oven on the stove but the slow cooker gives you the convenience (and peace of mind!) of being able to step out for a few hours without worrying about burning your house down! A slow-cooker is also great for entertaining, keeping food warm during potlucks and parties.
Brisket can be tough and is therefore a rather inexpensive cut. After it's been cooked slowly for hours though, it becomes tender and succulent. Browning it first is the extra step that makes all the difference: it locks in flavor!
However tempting it might be: do not peek! Removing the lid (especially in the first hours) will release steam, lowering the temperature and messing up the cooking process.
Makes 6 servings
- 2.5 to 3 lb. organic beef brisket, trimmed = 1.250 kg de gros bout (ou pointe) de poitrine de boeuf
- Olive oil = huile d'olive
- Salt and pepper = sel et poivre
- 1 large onion, diced = 1 gros oignon, coupé en morceaux
- 4 garlic cloves, minced = 4 gousses d'ail, émincées
- 1 14.5 oz can chopped tomatoes = 1 boite (400 g) de tomates concassées
- 2 tablespoons tomato paste = 2 cuillères à soupe de concentré de tomates
- 1 tablespoon brown sugar = 1 cuillère à soupe de cassonade
- ½ cup red wine = 120 ml de vin rouge
- 6 carrots, peeled and cut into thick slices = 6 carottes, épluchées et coupées en tranches épaisses
- 12 small red potatoes, cleaned and halved = 12 petites pommes de terre à peau rouge (Roseval ou Chéries par exemple), lavées et coupées en deux
- 1 teaspoon dried thyme = 1 cuillère à café de thym séché
- 2 bay leaves = 2 feuilles de laurier séchées
- ½ to 1 tablespoon cornstarch = ½ à 1 cuillère à soupe de maïzena
Place the diced onion in the bottom of your slow cooker.
Coat or spray olive oil in a heavy pan. Sprinkle beef with salt and pepper and brown both sides in pan. Remove browned meat from pan and place on top of the onions. Add the carrots and potatoes to the slow cooker.
Fry garlic in the same pan you browned the meat in for 30 seconds and add red wine. Cook for a few minutes. Combine wine mixture with tomatoes (and their juice), tomato paste, brown sugar and herbs together in a medium bowl then add to the slow cooker. Cook on low for 6 to 8 hours – it will depend on your slow cooker, newer models tend to cook faster than older ones, even on low.
Remove the meat and veggies from the slow cooker, put on a serving platter and cover tightly with foil. Let rest for 15 minutes.
Meanwhile mix cornstarch with 1 tablespoon of water until smooth. Pour slow-cooker sauce into a saucepan, whisk in the cornstarch/water paste and simmer over medium heat until sauce has thickened (about 2 minutes). Pour over the beef and veggies and serve. Enjoy!