Crockpot Beef Brisket with Fall Vegetables

Beef Brisket with Fall Vegetables Recipe | USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 12 hours | Servings: 8

Introduction

Crockpot Beef Brisket with Fall Vegetables

Beef brisket is a classic comfort food that is perfect for the fall season. This slow cooker recipe combines tender beef brisket with a variety of fall vegetables and savory seasonings for a hearty and delicious meal.

History

Beef brisket has a long history as a popular cut of meat in many cultures. Slow cooking brisket allows the tough meat to become tender and flavorful, making it a favorite for family gatherings and special occasions.

Ingredients

2 (2 lb (907 g)) beef briskets, trimmed
2 tsp salt
1 tsp pepper
1 tbsp vegetable oil
4 carrots, cut into 2-inch pieces
3 parsnips, sliced
2 celery ribs, sliced
1 large onion, sliced
1 fennel bulb, quartered
12 fresh thyme sprigs
1 (1 oz (28 g)) envelope dry onion soup mix
1 (14 oz (397 g)) can low-sodium beef broth
0.75 cup dry red wine
0.5 cup ketchup
2 tbsp beau monde seasoning
8 garlic cloves
0.75 cup chopped fresh parsley
garnish: fresh thyme sprigs

How to prepare

Sprinkle the beef with salt and pepper.
Heat the oil over medium-high heat in a large non-stick skillet.
Add the beef and cook for 4 minutes on each side until browned.
Transfer the beef to a 6 qt (5.68 liter) slow cooker.
Add the carrot and the next 5 ingredients.
Whisk together the soup mix and the next 6 ingredients.
Pour the mixture evenly over the beef.
Cover and cook on low for 12 hours or until tender.
Transfer the beef to a serving platter.
Pour the remaining vegetable mixture through a wire-mesh strainer, reserving the juices, carrot, and onion.
Discard the remaining vegetable mixture.
Serve the beef and vegetables with the juices.
Garnish, if desired.

Variations

Add different vegetables such as potatoes, sweet potatoes, or Brussels sprouts.
Use different seasonings such as rosemary, garlic, or paprika for a different flavor profile.
Substitute the beef brisket with pork shoulder or lamb for a different twist on the recipe.

Cooking Tips & Tricks

Make sure to trim the brisket before cooking to remove excess fat.

- Browning the brisket before adding it to the slow cooker helps to seal in the juices and enhance the flavor.

- Cooking the brisket on low heat for a long period of time ensures that the meat becomes tender and juicy.

Serving Suggestions

This beef brisket with fall vegetables is delicious served with mashed potatoes or crusty bread. A side salad or roasted vegetables would also complement the meal nicely.

Cooking Techniques

Slow cooking the beef brisket allows the meat to become tender and flavorful. Browning the brisket before adding it to the slow cooker adds depth of flavor to the dish.

Ingredient Substitutions

If you don't have beau monde seasoning, you can substitute with a combination of salt, pepper, garlic powder, and onion powder. You can also use a different dry soup mix in place of the onion soup mix.

Make Ahead Tips

This recipe can be prepared ahead of time and stored in the refrigerator overnight. Simply reheat in the slow cooker before serving.

Presentation Ideas

Serve the beef brisket on a large platter with the vegetables arranged around it. Garnish with fresh parsley and thyme sprigs for a pop of color.

Pairing Recommendations

This beef brisket pairs well with a full-bodied red wine such as Cabernet Sauvignon or Merlot. A side of roasted root vegetables or a green salad would also complement the dish nicely.

Storage and Reheating Instructions

Leftover beef brisket can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

This recipe contains approximately 400 calories per serving.

Carbohydrates

This recipe contains approximately 20 grams of carbohydrates per serving.

Fats

This recipe contains approximately 15 grams of fat per serving.

Proteins

This recipe contains approximately 40 grams of protein per serving.

Vitamins and minerals

Beef brisket is a good source of iron, zinc, and B vitamins. The vegetables in this recipe provide a variety of vitamins and minerals, including vitamin A, vitamin C, and potassium.

Alergens

This recipe contains soy (from the dry onion soup mix) and wheat (from the beau monde seasoning). It may also contain sulfites from the red wine.

Summary

This recipe is a good source of protein and vitamins, but it is high in fat and calories. It is best enjoyed in moderation as part of a balanced diet.

Summary

This slow cooker beef brisket with fall vegetables is a hearty and delicious meal that is perfect for the fall season. With tender beef brisket, savory vegetables, and a rich sauce, this dish is sure to become a family favorite. Enjoy!

How did I get this recipe?

I can't forget the first time I saw this recipe for Crockpot Beef Brisket with Fall Vegetables. It was a crisp autumn day, the leaves were turning vibrant shades of red and orange, and there was a chill in the air that made me crave warm, comforting dishes. I was visiting my dear friend Martha, who was known for her delicious home-cooked meals.

As soon as I walked into Martha's kitchen, I was hit with the most mouthwatering aroma. She had a large crockpot bubbling away on the counter, filled with tender beef brisket and an assortment of colorful fall vegetables. The meat was so tender it practically fell apart with the touch of a fork, and the vegetables were perfectly cooked and infused with the rich, savory flavors of the beef.

I couldn't help but ask Martha for the recipe, and she was more than happy to share it with me. She explained that she had learned it from her own grandmother, who had passed it down through the generations. I was thrilled to have the opportunity to learn such a traditional and comforting dish, and I knew that I would be making it for my own family very soon.

Martha took the time to walk me through the recipe, explaining each step in detail and sharing tips and tricks that she had picked up over the years. She showed me how to properly season and sear the beef brisket before adding it to the crockpot, and how to layer the vegetables in such a way that they would cook evenly and absorb all of the delicious flavors.

As the brisket cooked low and slow in the crockpot, filling the kitchen with its tantalizing aroma, Martha and I sat down to enjoy a cup of hot tea and catch up on each other's lives. I listened intently as she regaled me with stories of her grandmother and the meals she used to cook for her family, and I felt a deep sense of connection to the generations of women who had come before me.

When the brisket was finally ready, Martha and I eagerly lifted the lid of the crockpot and were met with a sight that made our mouths water. The beef was so tender and juicy, practically melting in our mouths, and the fall vegetables were perfectly cooked and bursting with flavor. We served ourselves generous portions and sat down at the table to enjoy the fruits of our labor.

As I took my first bite of the Crockpot Beef Brisket with Fall Vegetables, I was transported back to my own childhood, sitting at my grandmother's kitchen table and savoring the comforting dishes she used to make. I could taste the love and tradition that had been passed down through the years, and I felt a deep sense of gratitude for the women who had taught me how to cook with passion and care.

From that day on, Crockpot Beef Brisket with Fall Vegetables became a staple in my own kitchen. I made it for my family on cold autumn nights, for friends who came to visit, and even for special occasions when I wanted to share a taste of tradition with those I loved. Each time I made the dish, I felt a connection to Martha and her grandmother, to my own grandmother, and to the countless women who had come before me, passing down their knowledge and love through the simple act of cooking a meal.

And so, as I stand in my kitchen today, surrounded by the comforting aromas of beef brisket and fall vegetables, I am grateful for the recipes and traditions that have been handed down to me. I cook with love and care, knowing that each dish I make is a tribute to the women who came before me and a gift to those who will come after. And I hope that one day, my own grandchildren will stand in their kitchens, preparing Crockpot Beef Brisket with Fall Vegetables, and feel the same sense of connection and love that I do today.