Slow-Cooker Braised Brisket
with carrots / quinoa
Brisket is a leaner cut of beef, making it perfectly suited to a long, low braise in the slow-cooker. Reduce the cooking liquid into a rich sauce and serve it over quinoa.
Smarts: Make double the quinoa tonight to have leftovers for Tuesday's stuffed tomatoes.
- Quinoa - 3/4 cup
- Carrots - 8 oz, chopped
- Onions, medium - 1, sliced
- Garlic - 3 cloves, chopped
- Ginger, fresh - 1/2 tsp, grated
- Beef brisket - 1 1/2 lbs (sub beef stew meat)
- Paprika, smoked - 1 tsp
- Mustard, dry (opt) - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Potatoes - 1 lb, peeled and cubed
- Stock, low-sodium beef - 2 1/2 cups
- Tamari - 1 Tbsp
- Tomato paste - 2 Tbsp
- Thyme, dried - 1 tsp
- Parsley, fresh (opt) - 1 Tbsp, chopped
- Carrots / Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
- Slow cook brisket - Season brisket on both sides with paprika, mustard and some salt and pepper. Heat oil in a large skillet over medium-high heat. Add brisket and sear on both sides until golden brown. (Note: If using beef stew meat as a sub, you can skip this step; stew meat doesn't need to be seared before cooking.) While brisket browns, peel and cube potatoes. Combine brisket, potatoes, carrots, onions, garlic, ginger, stock, Tamari, tomato paste and thyme in the bowl of a slow cooker. Cook on low until meat is tender, 6 to 8 hours. (If you prefer, you can combine everything in a Dutch oven and cook, covered, at 350F / 177C until tender, 3 to 4 hours for brisket or 45 to 60 minutes for beef stew meat.)
- Cook quinoa - Double if making Tuesday's dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Parsley - Chop parsley (if using).
- When brisket has finished cooking transfer to a cutting board and allow to rest for ~5 minutes. Use a slotted spoon to remove vegetables and set them aside.
- Pour cooking liquid into a saucepan. Bring to a boil and boil until liquid reduces to 1 cup / 237 mL (amount is for 4 servings, adjust if customizing).
- If quinoa was made ahead, reheat in the microwave (remember to reserve half if doubled).
- Slice brisket against the grain.
- Serve brisket and vegetables over quinoa with sauce spooned over top. Top with parsley. Enjoy!
VERY GOOD! Super easy too. I didn't do the cauliflower, but considered that next time I would make mashed potatoes.0 Helpful
Used Field Roast Celebration roast instead of seitan for vegetarian version. Oh so good!0 Helpful
Added 2 bay leaves and 1/8 tsp cayenne after seeing the comments. Would also try some apple cider vinegar at the end next time (which is what America's Test Kitchen cookbook does in their brisket).0 Helpful
liquid needed a lot of reduction. after 10 minutes in which it did reduce quite a bit i still added some thickener. we like sauce anyway0 Helpful
The flavors just didn't come together in this for me.0 Helpful
I used mushrooms instead of seitan and it turned out well. I would cut back on the thyme if I made it again, it felt a little overpowering.0 Helpful