Saturday, December 3, 2011

Cider-Ginger Brisket

I picked up this recipe card at Whole Foods nearly a year ago, however, I misplaced it and recently came across it in my recipe binder. It's recipes like this that remind me why I should use my crock pot more often! The preparation process takes no time at all and when you get home at the end of the day, your home smells absolutely divine and the contents of the slow cooker tastes even better than they smell. Embrace the colder weather and give yourself a break with a crock pot meal this simple and hearty!

We absolutely loved the flavor of this meal and it was our first time to try parsnips. After the week of Thanksgivings, I needed a break from potatoes so I readily accepted the recipe suggestion. This was a perfect substitute and a new root vegetable that we both enjoyed. I decided to do a little google comparison between parsnips and potatoes and came to find that they are much lower in calories and contain more fiber and folic acid than potatoes. I'm considering a new type of mash to replace potatoes!

Moving along... this took 15 minutes to prepare before work one morning. I let it cook on low heat in the crock pot for 8.5 hours, which was the longest I've left my crock pot unattended but it worked out just fine. The result was an incredibly tender brisket with soft veggies in a tangy cider-vinegar broth.

Nutritional facts include: 400 calories, 15g fat, 24g carbs, 4g fiber, 10g sugar and 40g protein per serving.
Recipe yields 2 servings. 

Grocery List:
  • 1 tbsp. olive oil
  • 1.5 lbs. beef brisket
  • Salt and pepper to taste
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp. minced ginger
  • 1 cup apple cider vinegar (for a more subtle taste, use regular apple cider)
  • 1 cup low-sodium beef broth
  • 3 parsnips, peeled and chopped into 1-inch pieces
  • 1 cup baby carrots
  • 1/4 cup fresh parsley, chopped
 To start, you want to season the meat with salt and pepper, then sear each side of the brisket in a little oil.

In a small bowl, whisk together the ginger and apple cider vinegar. In a crock pot, add the onions, parsnips, carrots, brisket and garlic, top with the beef broth. 

Add the vinegar and ginger mix, followed by the parsley. Cover and let cook for at least 6 hours on low heat. For a faster result, you can cook on high heat for 4 hours. 

When you return, your kitchen will smell incredible. Remove the lid and test a veggie or the brisket itself for a sneak peak of your dinner. The meat will fall apart at the slightest touch!

When you are ready to serve, break the meat apart and ladle into bowls, topping with the broth for more flavor. I look forward to making this one again... enjoy!!

Served with simple sauteed haricot verts

Tastefully yours,

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