beef-brisket

I was paid to create this recipe and write this post by Five Plates.

Something crazy happened here in Utah: we’ve had a whole week of fall—during the first week of fall!! Maybe that doesn’t sound so exceptional to you, but around here, it is. Normally, it’s the middle of October before we see any days in the 60s, and then by Halloween, the kids are wearing their winter coats and we have to run our trick-or treating route fast enough that our hands don’t freeze. I like fall to come in gradually, just like it is this year. So naturally, I’m pretty ecstatic.

Since the weather has gone chilly so early, I’ve already started craving slow cooker recipes with meat, just like this one.

I created this recipe when Five Plates asked if I would develop something that could be prepared in less than an hour for their new amazing app. The Five Plates App was created by a busy working mom as a tool for streamlining the process of shopping for and preparing whole foods for you and your family.

Basically, you open Five Plates on Saturday morning and find five dinner recipes for the following week, that include a grocery list. You first go through your pantry to see what you already have, check off the items, and then head to the store for the rest of the groceries. It really takes a lot of the stress out of meal planning, and helps you save time and money. The best part is, all of the meals on Five Plates are developed to be easy and to be prepared in less than an hour. For only $2.99 to purchase the app, it’s money well spent.

beef brisket with carrots and potatoes

3 pounds beef brisket, trimmed of some fat
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground pepper, plus more to taste
1/2 cup red wine, or grape juice plus 1 teaspoon of vinegar
1 large yellow onion, thinly sliced
4 cloves garlic, peeled
3 bay leaves
1 pound carrots, peeled and cut into 3-inch pieces
3 large potatoes, cut into 1/2 inch slices
1 6-ounce can tomato paste
1 8-ounce can tomato sauce

1. Set a large skillet over medium high heat. Rub the fatty side of the brisket with a teaspoon of salt and a 1/4 teaspoon of pepper. Place in the hot skillet, and sear until golden brown. Remove from skillet and place in a large slow cooker. Deglaze the skillet with the wine or grape juice and pour over the brisket.

2. Place onion, garlic, bay leaves, carrots, and potatoes on top of the meat. Spread over the tomato paste, and pour over the tomato sauce, along with a pinch of salt and pepper. Cover, and cook on low for 6-8 hours. Remove the bay leaves and some of the fat with a large spoon. Serve.