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Chiropractor & Crock Pot Brisket

January 18, 2011

A long over-due visit to my chiropractor this morning. DH accompanied me for an adjustment, too.
Amazing how un-stiff I feel after the Snap, Crackle & Pop of my neck & spine at the hands of this gifted professional.

Grass-fed Beef – you hear the term all the time, but what does it mean? Grass-fed Beef generally is beef raised in a grass pasture rather than grain-fed in an overcrowded factory farm holding pen like conventional beef sold in groceries across this nation. Grass-fed cattle live grazing in pastures with the sunshine, rain, warm breezes & cold wind. Though labeled “Grass-fed” it may not be “Organic,” meaning the cattle may have been given antibiotics & some commercial feed, this is why it is so important to know your farmer – you have the person specifically responsible for raising the cattle to ask these questions.
I buy the majority of our meat from Rolling Hills Farm, a meat CSA (community supported agriculture) in middle Tennessee. Heidi & Rod raise grass-fed meats & eggs with no hormones or antibiotics & make the most delicious pork sausage I ever tasted! I have visited their farm – there is a photo of me with a baby donkey named Casper on their website in the farm photo gallery; the animals are well-cared for, very well-fed & enjoy the fresh air & open pasture that leads to meat that is lower in fat & higher in nutrients like beta-carotene, vitamin E & omega-3 fatty acids.
Grass-fed beef, because it is lower in fat, should be cooked for a shorter period of time & kept rare/medium-rare.

Crock Pot Brisket

Ingredients

  • 4 – 6 lb. brisket (I use the largest my crock pot can hold.)
  • French’s Yellow Mustard
  • 1 small onion, chopped
  • 1 garlic clove, mashed
  • 12 oz beer, whatever brand you have in the house

Instructions

  1. Place brisket, fat side up, in a crock pot.
  2. Cover with mustard. (Squirt up & down the meat, but don’t get carried away!)
  3. Sprinkle onions & garlic over mustard.
  4. Pour beer overall.
  5. Cook on low for 8 hours.
  6. Skim the mustard, onions & garlic off brisket into the juice.
  7. Remove the meat to a large platter.
  8. Peel off & discard the fat.
  9. Slice or shred the meat with knife & fork.
  10. Strain the juices into a saucepan.
  11. Bring to a rolling boil & cook until the volume is reduced by half.
  12. Pour sauce over meat or into individual bowls for dipping.

Serves a crowd… 8 – 10 +

Serve on large rolls with the au jus or as roast beef with a salad, steamed veggies & baked potatoes.

The leftovers, if there are any, can be frozen in a zip lock bag with the juices for up to 6 weeks. Just thaw & reheat.

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