It’s official, all the ice is off our lake. The yellow finches are turning color; the sand-hill cranes and Canadian geese have returned to nest along the reeds. Spring is raising her head in triumph! Although it might seem early, we have already planted 4000 hard neck garlic, and 6000 onions (only 20,000 to go)! Granted, there are many different varieties in that total, but call us crazy!
Once our growing season starts, our slow-cooker is a godsend. You can take a shoulder roast, or some other muscular cut and turn it into something so tender, you can cut it with a fork. We come in with aching muscles and are greeted with the smell of something luscious. Hot shower, before dinner cocktail and dinner is ready…
Slow-Cooked Brisket and Onions:
Caramelizing onions in Val’s grandma’s cast iron skillet
2 Tbsp olive oil
2 large yellow or red onions, sliced into half moons
3-4 lb grass-fed beef brisket
Kosher salt and fresh ground black pepper
6 cloves garlic, minced
2 cups homemade beef stock (you can use organic in a carton also)
2 Tbsp Worcestershire sauce
1 Tbsp tamari
1/4 cup fresh parsley, chopped
Heat a saute pan or cast iron skillet over medium heat with the olive oil. Add the onions and cook on medium-low, stirring frequently, for about 20-30 minutes or until the onions are starting to turn golden and caramelize.
While the onions are cooking, pat the brisket dry with paper-towels and season generously with salt and pepper. When the onions are done, place them in a bowl and set aside. Turn the heat up to medium-high (along with your vent or fan). Sear the each side of the brisket until a golden crust has formed, about 7-10 minutes. Remove from skillet and place in the slow-cooker.
Sprinkle the garlic over the meat. Mix together the stock, Worcestershire sauce and tamari and pour into the slow-cooker insert. Top with the reserved onions, cover and cook on low for 6-8 hours.
Beautiful golden crust
Garlic and brisket, ready for onions
4. When the brisket is very tender, turn your slow-cooker to the warm setting for 30 minutes. If you do not have a warm setting, remove the brisket from the cooker, place in a baking dish and cover with foil for the same amount of time.
5. After you have let the brisket rest for 30 minutes, it should be tender enough to take a piece of it, and place in on a platter. Take two forks and pull or shred the brisket, pulling in opposite directions. Continue with the rest of the brisket until it is all shredded. Top with onions and several ladles of au jus from the insert. Garnish with fresh parsley. Serve of mashed potatoes or rice, with extra au jus on the side.
Succulent, tender, perfection!
Serves 6-8
Note: Don’t have a slow cooker? Cook in a Dutch oven with a tight fitting lid on 325 degrees F for 3-4 hours or until very tender.
“In the spring, at the end of the day, you should smell like dirt,” —Margaret Atwood
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