I don’t have a picture for this one – we were hungry and busy the night we served it! Ha!
Haute Apple Pie has a great one though.
This dinner was fantastic, and DH proclaimed it the best new recipe in recent months!
Slow Cooker Beef Brisket over Garlic Parmesan Mashed Potatoes
2 TBSP vegetable oil
1 3-4 lb. beef brisket (if you can’t find a brisket cut, you can use a beef roast)
2 cloves garlic, peeled and roughly chopped
1 12 oz bottle red lager (I just used what we had. On this night, it was Labat Blue)
4 stalks celery, cut into large pieces
2/3 C. brown sugar
1 can tomato paste
1/2 C. apple cider vinegar
1/4 C. brown mustard
1/3 C. Worcestershire sauce
1/2 tsp. paprika
dash of coarse ground black pepper
Heat vegetable oil in a large skillet. Brown brisket on all sides, about 8-10 minutes. Add garlic half way through. (I skipped these first three steps!) Transfer meat to slow cooker. Pour beer in skillet, scraping up brown bits. Simmer for one minute. Add to slow cooker. Nestle celery around beef.
In a medium bowl, add remaining ingredients and whisk. Pour over beef. Cook on low for 8 hours. Remove from cooker and allow to sit about 10 minutes before cutting.
Garlic Parmesan Mash ingredients:
5-6 medium russet potatoes, peeled and cut into chunks
1/2 C. milk
2 TBSP butter or margarine
1 tsp garlic salt
1/2 C. shredded parmesan cheese
In a large pot, cover potatoes with water and bring to a boil. Boil approximately 20 minutes. Drain water. Add remaining ingredients and whip with hand mixer.
Stef at Haute Apple Pie plated the brisket over the potatoes, drizzled a little extra sauce from the slow cooker and topped with French’s crispy onions. We did a similar plating
The second night, we shredded the leftovers and put them on a nice big roll with sweet baby rays. Delicious.