email this pageNot in a slow cooker. All that culinary ingenuity is put to work without your having to lift a finger once the lid’s on. And don’t lift the lid either. Every time you do, the temperature drops in the cooker and you lose precious moisture. Or to put it bluntly: lift the lid and add an hour to the cooking time.
Chipotle Brisket with Sweet Potatoes
For the leanest brisket, ask for the “first” or “flat” cut, without an overly fatty flap lying on top. Trim off any surface fat; there’s plenty left in the fibers to keep the meat moist. Pure chile powder is made with just ground chiles—no oregano or cumin in the mix. Look for it in the spice aisle or near the Southwestern foods.
Ingredients
1 cup beer
2 tablespoons yellow cornmeal
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon salt
1 chipotle canned in adobo sauce, seeded and minced
2 garlic cloves, minced
1 tablespoon pure ancho
chile powder
1 (4-pound) beef brisket, trimmed of surface fat
3˝ pounds sweet potatoes,
peeled and cut into 3-inch pieces
Instructions
Ingredients
1 cup beer
2 tablespoons yellow cornmeal
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon salt
1 chipotle canned in adobo sauce, seeded and minced
2 garlic cloves, minced
1 tablespoon pure ancho
chile powder
1 (4-pound) beef brisket, trimmed of surface fat
3˝ pounds sweet potatoes,
peeled and cut into 3-inch pieces
1. Mix beer, cornmeal, cumin, oregano, cinnamon, salt, chipotle and garlic in a 5- or 6-quart slow cooker.
2. Rub chile powder into brisket; place in slow cooker and turn to coat. Cover and cook on high 6 hours.
3. Add potatoes; cook 3 hours, or until meat is fork-tender.
4. Remove meat and potatoes; skim fat from sauce. Slice meat and return with potatoes to the sauce; cover and keep warm up to 2 hours. Serves 10.
Recipe by Bruce Weinstein and Mark Scarbrough, "No Peeking," Relish the Season, Feb. 2008.
Nutritional Information
2. Rub chile powder into brisket; place in slow cooker and turn to coat. Cover and cook on high 6 hours.
3. Add potatoes; cook 3 hours, or until meat is fork-tender.
4. Remove meat and potatoes; skim fat from sauce. Slice meat and return with potatoes to the sauce; cover and keep warm up to 2 hours. Serves 10.
Recipe by Bruce Weinstein and Mark Scarbrough, "No Peeking," Relish the Season, Feb. 2008.
Per serving: 430 calories, 9g fat, 48g prot., 35g carbs., 6g fiber, 510mg sodium.
Lamb Shanks with Sun-Dried Tomatoes and White Beans
Serve in pasta bowls over Parmesan polenta or mashed potatoes.
Ingredients
Ingredients
1 (32-ounce) package reduced-sodium beef broth
1 large fennel bulb, trimmed and chopped
1 small leek, white and pale green parts only, halved lengthwise, washed, and thinly sliced
6 garlic cloves, slivered
2 tablespoons Dijon mustard
2 teaspoons finely grated lemon zest
1 teaspoon salt
1 teaspoon ground black pepper
4 (12-ounce) lamb shanks
˝ cup halved sun-dried tomatoes (not oil-packed)
2 (15-ounce) cans white beans, drained and
rinsed
Sprig of rosemary or ˝ teaspoon dried
thyme
3 tablespoons lemon juice
Instructions
1 large fennel bulb, trimmed and chopped
1 small leek, white and pale green parts only, halved lengthwise, washed, and thinly sliced
6 garlic cloves, slivered
2 tablespoons Dijon mustard
2 teaspoons finely grated lemon zest
1 teaspoon salt
1 teaspoon ground black pepper
4 (12-ounce) lamb shanks
˝ cup halved sun-dried tomatoes (not oil-packed)
2 (15-ounce) cans white beans, drained and
rinsed
Sprig of rosemary or ˝ teaspoon dried
thyme
3 tablespoons lemon juice
1. Mix broth, fennel, leek, garlic, mustard, zest, salt and pepper in a 5- or 6-quart slow cooker. Add shanks in two layers (some will not be covered by liquid); cover and cook on high 4 hours.
2. Reverse shanks top to bottom. Cover and cook 2 hours. Add sun-dried tomatoes, beans and rosemary. Cover and cook until shanks are fork-tender, about 1 hour.
3. Remove shanks; skim fat from sauce. Stir and add lemon juice. Remove meat from bones and return meat to cooker; keep warm until ready to serve, up to 2 hours. Serves 6.
Recipe by Bruce Weinstein and Mark Scarbrough, "No Peeking," Relish the Season, Feb. 2008.
Nutritional Information
2. Reverse shanks top to bottom. Cover and cook 2 hours. Add sun-dried tomatoes, beans and rosemary. Cover and cook until shanks are fork-tender, about 1 hour.
3. Remove shanks; skim fat from sauce. Stir and add lemon juice. Remove meat from bones and return meat to cooker; keep warm until ready to serve, up to 2 hours. Serves 6.
Recipe by Bruce Weinstein and Mark Scarbrough, "No Peeking," Relish the Season, Feb. 2008.
Per serving: 430 calories, 17g fat, 44g prot., 26g carbs., 6g fiber, 610mg sodium.
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