Yes, butter is my friend. But so is Rooster’s heart. This photograph is proof that, unlike accusations that have been recently made (triggered by a certain blog post), I do remove fat from my culinary endeavors. On occasion.
Chanukah Brisket is best when its natural fat is allowed to cook off into sauce, solidified in the refrigerator, and then removed. This year’s Chanukah Brisket was made in the Slow Cooker, although the Chanukah Brisket recipe printed below is not the recipe I submitted for the Prevention Slow Cooker contest.
PREVENTION SLOW COOKER RECIPE CONTEST
The Rules: Submit one (1) complete slow cooker-appropriate recipe, with recipe name, ingredient list, and steps needed to prepare dish.
Judging Criteria: The editors of Prevention Special Interest Publications and Rodale test kitchen managers and nutritionists shall select the winner of the Contest based on taste and appearance of competed recipe, success of recipe for use in a slow cooker plus nutritional content as is suggested by the guidelines set forth by Prevention magazine nutrition experts.
The Prize: $1,000 and publication of recipe in an issue of Slow Cooker.
The Entry: Chicken cooked with tomatillo, rolled into soft tacos
Chanukah Brisket Recipe (courtesy of The Chicken’s mother, adapted for Slow Cooker by The Chicken)
2 teaspoons paprika
2 teaspoons ground mustard
2 teaspoons salt
20 grinds pepper
5 lb. Brisket
5 cloves garlic
2 tablespoons corn oil
2 onions, roughly chopped
12-ounces baby carrots
2 bay leaves, broken in pieces
6 oz. Can tomato paste
28 oz canned diced tomatoes
2 cups red wine
¼ cup parsley
1 tablespoon red wine vinegar
1 teaspoon brown sugar
In a small bowl mix together the paprika, ground mustard, salt and plenty of freshly ground black pepper. Rub all over both sides of the brisket.
Heat oil in heavy large skillet or griddle. Brown brisket, about 2 minutes per side. Meanwhile, put onions and carrots in bottom of large slow cooker. Place brisket on top. Cover with garlic, bay leaves, tomato paste, tomatoes and wine. Slow cook 6-8 hours on high. Cool in its own cooking liquid.
Slice brisket against the grain. Arrange slices in baking pan. Puree brisket cooking liquid. Season with vinegar, sugar, parsley and salt and pepper as needed. Pour over brisket in pan. When ready to serve, heat the brisket in a 350-degree oven until hot (20-30 minutes). Serves 6-8.
