Thursdays Are For Cooking…!

Slow Cooker Smothered Beef Brisket from Betty Crocker

Beef brisket cooked low and slow, and smothered in a savory shallot-and-mushroom sauce, makes for a dinner bursting with flavor. Round out the meal with Betty Crocker™ garlic mashed potatoes, and you’ve got comfort food perfection. This is good on any chilly, rainy day, which is what is going on in my kingdom now.

By Betty Crocker Kitchens

Ingredients:

3 tablespoons vegetable oil

4 medium shallots, thinly sliced (about 2 cups)

1 package (8 oz) baby bella mushrooms, thickly sliced

2 teaspoons finely chopped fresh garlic

2 ¼ lb fresh beef brisket (not corned beef)

½ teaspoon salt

¼ teaspoon pepper

½ cup plus 2 tablespoons Progresso™ beef flavored broth (from 32-oz carton)

5 teaspoons Worcestershire sauce

1 tablespoon soy sauce

2 tablespoons cornstarch

¼ cup heavy whipping cream

Chopped Italian (flat-leaf) parsley, if desired

Betty Crocker™ roasted garlic mashed potato mix, prepared as directed on package, if desired, or make your own mashed garlic potatoes like my sister used to do: cook ‘em, smash ‘em, season them with butter, pepper and garlic salt.

Steps:

1 –  Spray 5- to 6-quart slow cooker with cooking spray.

2 – In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add shallots; cook 3 to 4 minutes, stirring frequently, until starting to brown. Add mushrooms; continue cooking 3 to 4 minutes, stirring frequently, until tender. Stir in garlic; cook 30 to 60 seconds or until fragrant. Remove from skillet to small bowl.

3 – Rub brisket with remaining 1 tablespoon oil; season with salt and pepper. Heat skillet over medium-high heat; add brisket, and cook 1 to 2 minutes on each side, until browned. Place fat-side up in slow cooker; top with shallot mixture.

4 – In a small bowl, mix 1/2 cup broth, the Worcestershire sauce and soy sauce. Pour into slow cooker around beef brisket. Cover; cook on Low heat setting 8 to 9 hours or until brisket is very tender. Transfer beef to cutting board; cover and keep warm. With slotted spoon, transfer shallot mixture to small bowl.

5 – Strain cooking juices using fine mesh sieve, and reserve 1 1/2 cups of the strained juices; transfer to 1 1/2-quart saucepan. In small bowl, mix remaining 2 tablespoons beef broth and the cornstarch with whisk; beat into cooking juices in pan. Heat to simmering over medium heat 2 to 3 minutes, stirring constantly, until slightly thickened. Remove from heat; stir in whipping cream.

6 – Cut beef into 1/2-inch slices, cutting against the grain. Transfer sliced beef to serving platter, using large flat spatula or fish turner. Top beef with shallot mixture; drizzle with sauce before serving. Garnish with chopped parsley. Serve with mashed potatoes.

-Some Expert Tips from Betty C.:

• Beef brisket benefits from the slow cooking by helping to tenderize the meat.
• Be sure to use a very sharp knife when cutting the beef, pressing down with the knife, as if cutting into a cake. Avoid using a sawing motion, or the beef will tend to shred and fall apart.

Category: Economy