Son, of a Brisket.

 You all know what Hannukah means.  It means you put a brisket in your slow cooker and you walk away. ( I know, I know, wouldn't we all prefer to cook this in the oven, however, I'm a workin' gal.  I don't have time for that business. So I slow cooker this bia.)

I am thinking about doing a week of slow cooker recipes just to show you how FREAKIN WONDERFUL it is to walk the door of your home and smell a dance of happiness as soon as you get there.  Magic in cooking happens between the 5th and 8th hour of cooking, I am convinced. 

It's like little fat fairies and food nymphs invade your kitchen while you were gone, doing all the work for you.  I also, when cooking meat for 8 hours, believe that less is more.  If I am eating brisket, I wanna taste meat! 

So I hope this makes it easy for you to get your Jew on, and make a brisket.  Rock on with your 8 crazy nights!

Brisket 

1 fresh brisket, about 4 pounds

1 1/2 cups water

1/4 cup ketchup

1 package dry onion soup mix

2 tablespoons Worcestershire sauce

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 clove garlic, minced

1/4 teaspoon pepper

1 tablespoon flour mixed with 3 tablespoons cold water

2 Carrots, roughly chopped

1 onion, roughly chopped

2 stalks of celery, roughly chopped.

Salt and Pepper your brisket well. Place brisket and chopped veggies in slow cooker. Combine water, ketchup, soup mix, Worcestershire sauce, spices, garlic and pepper; add to the slow cooker.

NOTE- IF YOU WANT TO ADD RED WINE HERE, I AM NOT JUDGING YOU.  In fact, it's probably a good idea...

Cover and cook on low for 8 hours. Remove brisket from the slow cooker. Skim fat from juices and transfer to a saucepan.

Walk in your door, and praise the Hannukah elves that just cooked your dinner while you were working away.

Ah, winter. You were made for slow cooked meat.

Love,

Whit