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!
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.