1 Slow Cooker Brisket = 3 Suppers

Most Saturday mornings I sit with a cup-o-joe and watch cooking shows before my day gets started.  Earlier this month one of the show's hosts made a slow cooker brisket. She then used the leftovers to create 2 more meals.  Inspired, I have created and tested my own slow cooker brisket and then developed 2 additional recipes that use the leftover brisket in a unique way.

 

Recipe #1-Brisket, Mashed Potatoes, and Green Beans

 

Ingredients: 4-5 lb. brisket, 2 red onions, 4 carrots, 2 bay leaves, 1 Tbs. dijon mustard, 6 oz. tomato paste, 1 Tbs worcestershire sauce, 1 Tbs olive oil, salt and pepper.

Directions:

 1. Peel and slice onions

1. Peel and slice onions

 2. Place onions in bottom of slow cooker

2. Place onions in bottom of slow cooker

 3. Peel and cut carrots into large chunks

3. Peel and cut carrots into large chunks

 4. Place carrots in slow cooker

4. Place carrots in slow cooker

 5. Peel and smash garlic

5. Peel and smash garlic

 6. Add garlic and 2 bay leaves to slow cooker

6. Add garlic and 2 bay leaves to slow cooker

 7. My brisket was too large to sear in my pan, so I cut it in half.  Season both sides of brisket thoroughly with salt and pepper.

7. My brisket was too large to sear in my pan, so I cut it in half.  Season both sides of brisket thoroughly with salt and pepper.

 8.  Brown both sides of brisket in olive oil.  Put aside.

8.  Brown both sides of brisket in olive oil.  Put aside.

 9. Add tomato paste to pan.  Let it cook for about one minute stirring constantly. 

9. Add tomato paste to pan.  Let it cook for about one minute stirring constantly. 

 10.  Add 1 cup of chicken stock to pan, scrape all the brown bits from the bottom.

10.  Add 1 cup of chicken stock to pan, scrape all the brown bits from the bottom.

 11.  Remove pan from the heat and add 1 cup of chicken stock, dijon mustard, and worcestershire sauce.  Thoroughly mix and pour over vegi mixture that is in the slow cooker.

11.  Remove pan from the heat and add 1 cup of chicken stock, dijon mustard, and worcestershire sauce.  Thoroughly mix and pour over vegi mixture that is in the slow cooker.

 12. Place seared brisket on top of mixture.

12. Place seared brisket on top of mixture.

 13. Set slow cooker to low and cook for 8 hours.

13. Set slow cooker to low and cook for 8 hours.

 14. A tender, delicious brisket that just falls apart!

14. A tender, delicious brisket that just falls apart!

Recipe #2- Brisket Quesadilla with Lime-Cilanto Sour Cream

Ingredients: Hunk of leftover brisket, tortillas, taco seasoning, couple handfuls of mozzarella cheese, lime, cilantro, sour cream, and salt.

Directions:

 1. Chop your leftover brisket, sprinkle with taco seasoning, and toss.

1. Chop your leftover brisket, sprinkle with taco seasoning, and toss.

 2. Heat 1/2 Tbs. olive oil over medium heat and heat brisket through.

2. Heat 1/2 Tbs. olive oil over medium heat and heat brisket through.

 3. Prepare sheet pan by covering with aluminum foil and nonstick cooking spray.  Place tortilla, cheese, and brisket on tortilla.  

3. Prepare sheet pan by covering with aluminum foil and nonstick cooking spray.  Place tortilla, cheese, and brisket on tortilla.  

 4. Top with another tortilla. Lightly coat top tortillas with cooking spray and cover with another piece of foil. 

4. Top with another tortilla. Lightly coat top tortillas with cooking spray and cover with another piece of foil. 

 5. Stack a second baking sheet on top of foil and place a heavy oven-safe dish on top.  Bake at 400 degrees until cheese is melted- about 20 minutes. 

5. Stack a second baking sheet on top of foil and place a heavy oven-safe dish on top.  Bake at 400 degrees until cheese is melted- about 20 minutes. 

 6. While the quesadilla cooks mix the juice of 1/3 lime, 1/2 cup sour cream, 1. Tbs. chopped cilantro, and a pinch of salt.

6. While the quesadilla cooks mix the juice of 1/3 lime, 1/2 cup sour cream, 1. Tbs. chopped cilantro, and a pinch of salt.

 7.  Let quesadillas rest for a couple of minutes before cutting to serve.

7.  Let quesadillas rest for a couple of minutes before cutting to serve.

 

Recipe #3- BBQ Brisket Sandwich and Blue Cheese Slaw

Ingredients: Your favorite BBQ sauce, leftover brisket, buns

Directions: Mix your favorite BBQ sauce with your brisket and slap it on some buns.  That's it.

Enjoy,

    Emily

If you aren't, you should...#3

Make Chimichurri:  My Uncle Law introduced me to this sauce.  I keep a container in the fridge and put it on everything!

 Chimichurri on steak

Chimichurri on steak

 Chimichurri and mozzarella panini

Chimichurri and mozzarella panini

Ingredients:  Prep- 1/4 cup red wine vinegar, 4 cloves of garlic-chopped , 1 shallot-chopped, red jalepeno-chopped, 1/2 cup cilantro, 1/2 cup flat-leaf parsley, 2 Tbs. oregano-chopped, 3/4 extra-virgin olive oil.   

Directions: Place all prepared ingredients in blender and pulse until ingredients are mixed thoroughly.

Make your own skinny margarita:  Yummy, simple, and low-cal!  Skip the orange liquor and use fresh squeezed juices.  

Ingredients: 2 ounces tequila, 2 Tbs. lime juice, 2 Tbs. orange juice, 1 Tbs. lemon juice, 1 tsp. agave nectar. 

Directions: Fill cocktail shaker with ice. Pour in the tequila, lime, lemon, orange juice and agave. Shake and strain into a salt rimmed glass and garnish with a slice of lime.

Enjoy,
   Emily
 

Jojoba Oil, My New Favorite Beauty Secret

Ask any of the AOT gals and they will tell you, I have super sensitive skin.  If I'm out in the sun, I have to constantly lather on sunscreen because I burn so easily.  Bug bites leave red spots on my skin that linger for 6 weeks.  It took me about three weeks to get past the breakout that occurred the one time that I tried moisturizing my face with coconut oil.  

I'm particularly sensitive around my eyes.  When I was a senior in high school, I got a mosquito bite just below my eyebrow and I woke up the next morning with my eye swollen to the size of a golf ball.  Think Sloth from Goonies (Hey you guys!).  Luckily some meds from the doctor helped with the swelling and I looked pretty much normal by the time graduation rolled around...one week later!

Anyway, I've never been able to use liquid eye makeup removers because they are not gentle enough for my sensitive mug.  In the past couple of years, I have been using Neutrogena Eye Makeup Remover Lotion, which I like.  However, I recently heard that Jojoba Oil is a great eye makeup remover.  I gave it a try (I did a couple of small test spots to make sure it wouldn't irritate my skin) and what do you know, I love it!  It easily removes all of my eye makeup, makes my skin feel hydrated, and does not cause any irritation.  

I like Art Naturals Jojoba Oil:

You only need a few (3-4) drops on a cotton ball to gently wipe away your makeup.  I have a feeling that my 4 ounce bottle of Jojoba Oil is going to last a while and will prove to be well worth my $14 investment.

While I have not explored any other uses for Jojoba Oil, it is full of Vitamin E and can also be used as a face, body, or scalp moisturizer.  Let me know if you try!

Thanks for reading!

~Claire

PS- Did y'all read Abby's post yesterday?  I'm so excited she is running a half marathon with me!!!