This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and is one that takes a LONG time to cook (but it’s mostly hands off since it’s the slow cooker doing most of the work, though you’re par-cooking the veg and searing the meat before it goes in there) but the jury is still out as to whether we would make it again.
The brisket does well in a slow cooker – it needs time to get it tender – so I wasn’t concerned about the cooking technique. The veggies, too, seemed well suited to a long slow cook. The sauce, however, seemed a little … odd. Tomatoes, red wine, star anise, bay leaf and… dried prunes? I wasn’t sure it was all going to work – in fact, I didn’t use the star anise because we were out – but in the end, it kind of did.
What you need to know making this recipe is that just by cooking in the sauce, the brisket will not take on much of the flavour. You need to make it well ahead of time (so, given this takes the better part of a day to make, maybe the day before) and let the brisket cool enough to slice it and let it sit in the sauce then gently reheat when you want to eat it. We enjoyed this much better the day after, once the meat had had a chance to hang out in the sauce and take on some of the flavours.
We served it on egg noodles but this needs a few slices of baguette to soak up the sauce (we had TONS of leftover sauce even though I cooked it down and weren’t really sure what to do with it). To sum up, this was tasty but also a lot of work and a lot of time. I’ll remember the slow cooker for brisket in future though – it made our meat perfectly tender (even reheated, sliced the next day). and I might make this sauce again but make a little bit less.
Get the recipe for Dorie Greenspan’s Slow-Cooker Brisket with Carrots and Sweet Potatoes on page 151 of Everyday Dorie.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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