These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
We are officially more than half way through the week...Yay! This evening, we're having Slow Cooked Beef Brisket for dinner. Late last night (close to midnight), I placed a 2.25 pound beef brisket in my slow cooker to cook overnight. I sliced half of a medium onion and arranged 1/2 of the slices on the bottom of the crock pot and then placed the brisket on top. I poured about 1/2 cup of dry red wine (Pinot Noir) over the brisket and then seasoned it with sea salt, black pepper and ground ancho chile pepper (for smokiness). I placed the remaining onion slices on top, a couple of garlic cloves, a couple tablespoons of torn fresh flat leaf parsley and then scattered a little over 1 cup of fresh grape tomatoes around the brisket, covered it and cooked it overnight until noon time today. I cooled and refrigerated it when I came home for lunch and when I got home this evening, I simply dropped the crock back into the crock pot base and turned it on low and let it reheat for a couple of hours while I got some things done around the house, which included making a Broccoli Cheese Casserole from the Wheat Belly 30-Minute or Less Cookbook. It was a quick and delicious dinner since my crock pot did most of the cooking ahead of time. While the brisket was reheating, I decided to experiment a bit with a new chocolate dessert recipe that I'm planning to post tomorrow! I'm going to taste test it this evening before I post the recipe...but I think (and hope) it's going to be a good one! I'm excited! A couple of years ago, I made a similar type of recipe very early on in my Wheat Belly journey and was criticized and challenged so much from a "not very nice man" that it literally took me almost 2 years before I've attempted a recipe like this again! He hadn't even made it or tried it...but he tried to convince me and others that it wasn't Wheat Belly friendly...but it was (he just didn't have his facts straight). The only thing not friendly was HIM! ;-) So, if it turns out good, I'll post it tomorrow...I'm definitely not looking for any controversy and certainly not over a recipe! I snapped a couple photos of this evening's meal below. Enjoy!
I also like to slow cook it in the oven (when the weather is chilly and I don't mind the oven on for a few hours). I would wrap it in heavy duty foil and cover it with sliced onions and cream of mushroom soup to make its own mushroom gravy. If I did it that way now, I'd use my own home made cream of mushroom soup instead of the canned. The flat iron or skirt steak might work...but I've never tried. Love the "wine not"! ;-)
Could it be??? Those chocolatey squares look suspiciously like ... Brownies!!! No ... it can't be ... can it? You sure know how to create anticipation (it's keeping me waiting) with your tantalizing "tweaks-in-progress" photos! :-)
How did you know??? LOL I had hoped to make the 2nd test batch tonight but didn't get to it. So, tomorrow I'll be making the tweaked batch! So, hypothetically...if these actually WERE brownies...which is best...fudgy or cakey? ;-)
Oops! Looks like I commented on the wrong post! Anyway, you ask a very deep philosophical question. Hmm ... how about somewhere in the middle? Happy testing! ;-)
Thanks Ayla, this brisket looks amazing, along with the broccoli casserole. Can't wait to try your new chocolate recipe - I love all your recipes and am sure it will be incredibly good:)
I've never cooked brisket. This might be the time to start. Could you use flat iron or skirt steak? Wine not, haha.
ReplyDeleteHi Vizzybizz,
ReplyDeleteI also like to slow cook it in the oven (when the weather is chilly and I don't mind the oven on for a few hours). I would wrap it in heavy duty foil and cover it with sliced onions and cream of mushroom soup to make its own mushroom gravy. If I did it that way now, I'd use my own home made cream of mushroom soup instead of the canned. The flat iron or skirt steak might work...but I've never tried. Love the "wine not"! ;-)
Hi GGC,
ReplyDeleteCould it be??? Those chocolatey squares look suspiciously like ... Brownies!!! No ... it can't be ... can it? You sure know how to create anticipation (it's keeping me waiting) with your tantalizing "tweaks-in-progress" photos! :-)
Hi CyberSis!
ReplyDeleteHow did you know??? LOL I had hoped to make the 2nd test batch tonight but didn't get to it. So, tomorrow I'll be making the tweaked batch! So, hypothetically...if these actually WERE brownies...which is best...fudgy or cakey? ;-)
Hi GGC,
ReplyDeleteOops! Looks like I commented on the wrong post! Anyway, you ask a very deep philosophical question. Hmm ... how about somewhere in the middle? Happy testing! ;-)
Thanks Ayla, this brisket looks amazing, along with the broccoli casserole. Can't wait to try your new chocolate recipe - I love all your recipes and am sure it will be incredibly good:)
ReplyDeleteCakey please!!
ReplyDeleteLOL CyberSis! Thanks. :-)
ReplyDeleteThank you Sally. I'm making it again this evening with a couple little tweaks. Hope to post it VERY soon! :-)
ReplyDeleteBusy Baseball Mom,
ReplyDeleteLOL...it will be close! ;-)
My vote is for fudge-y !! lol
ReplyDeleteI'm with you Darlene! :-)
ReplyDelete