Slow-Cooker Brisket

One of the best things about living in Texas is an endless supply of places with out of this world bar-b-que. Some of the best are the little huts with the crooked signs written in marker on the side of the road in tiny towns where people take their bar-b-que very very seriously.

This recipe for brisket may not be authentic (it replaces a smoker with a crockpot and liquid smoke), but it is definitely delicious and very easy for a day when you just can't spare an extra moment. I used about 2.5 lbs of brisket instead of 3, and it took about six and a half hours in the crockpot on low. Next time I'm thinking of marinating the meat overnight with the dry rub for an even more flavorful meat, but even without marinating this is a must-try recipe. Serve on toasted hamburger buns, or my personal favorite, a baked potato on a cold day.

-D

Crockpot Chipotle Chili

For some reason, even though it was 80 in Texas right before Christmas, we have had a cold snap blow through. While many are ready for the warm spring temperatures, I'd like to hold onto the cold for as long as the weather will allow. The following recipe is one that my husband has come up with and we have made a countless number of times. It is the perfect mix of flavors to give you that cozy feeling, with a kick of chipotle to wake you up.

Crockpot Chipotle Chili

1 lb. ground beef (or turkey)

1 medium white onion, chopped

3-6 chipotle peppers in adobo sauce, chopped (depending on the amount of heat you like)

1 packet of chili seasoning (brand doesn't matter)

1 packet of Ranch Dip seasoning

1 can yellow corn, drained

1 can black beans, drained and rinsed

1 can pinto beans (we use the ones with jalapeno)

1 can fire-roasted diced tomatoes

1 can stewed tomatoes

In a medium skillet cook the onion over medium heat until the onions become slightly translucent (only a few minutes). Add the ground beef and cook until brown and no longer pink. Then, add the chipotle peppers and a couple of spoonfuls of sauce along with the chili seasoning. Depending on the thickness of the sauce with the meat, add about 1/2 c of water (up to about 1 c), set aside.

In the crockpot, add the rest of the ingredients along with the meat mixture. Cook on low for 4-6 hours (sometimes we let it go longer to let the flavors mix and mingle), stir occasionally. Serve with sour cream, shredded cheese, and tortilla chips.

-D

Slow Cooker Short Rib Ragu

Feeling the cold weather in your bones yet? Here's a recipe that will help. And don't worry, you won't have to lift too many fingers, the slow cooker does most of the work. Serve this with crusty bread (I'm inclined to say Texas Toast) or over pasta.


Slow Cooker Short Rib Ragu
adapted from Everyday Foods

2 teaspoons vegetable oil
3 lbs boneless short ribs, cut into 3 inch pieces
salt and pepper
1 medium onion, diced small
1 large carrot, diced small
1 can (28 oz.) whole peeled tomatoes
2 sprigs rosemary

In a large skillet, heat oil over medium-high. Season short ribs with salt and pepper. Cook in batches until just brown on all sides. Transfer ribs to slow cooker.

Pour off all but 1 teaspoon fat from skillet and add onion and carrot. Cook until vegetables are soft, about 3 minutes. Add 1/2 cup juice from tomatoes, stirring and scraping up brown bits from skillet.

Transfer vegetable and juice to slow cooker. Add tomatoes, breaking them up as you go. Add rosemary sprigs. Season with salt and pepper. Cook on high 6 hours.

Remove rosemary sprigs and skim fat from cooking liquid. Serve immediately or let cool. Can be kept in the refrigerator 3 days or frozen for up to 1 month.