My crockpot and I recently decided to take our relationship to the next level. We have gone from just hooking up at parties, when I needed keep some food warm, to a full-blown courtship. The very fact that you can just throw stuff in and 6-8 hours later serve something this delicious blows me away.
- 1 (~2-3 lb) beef brisket
- 2 T extra virgin olive oil
- kosher salt
- fresh cracked pepper
- 1 bottle full-bodied red wine (such as Pino Noir)
- 1 cube beef bouillon
- 1/2 t Mesquite flavored liguid smoke
- 1 onion, sliced
- 1 stalk celery, quartered
- 1 clove garlic, smashed and peel removed
- 2 T brown sugar
- Cut the brisket into 2 pieces. Heat the olive oil in a large skillet on high heat, and sear the meat well on all sides. Transfer the brisket to the slow cooker.
- Carefully pour the wine in the hot pan to deglaze, scraping up the browned bits with a wooden spoon. Add the bouillon cube. Boil 1 minute. Pour the wine over the meat in the slow-cooker. Add the onion, celery, garlic, and brown sugar. Cook on low 6-8 hours. Slice to serve; serve with juice from the slow-cooker spooned over. Once sliced, this will dry out so store leftovers with plenty of sauce. Yields: 4-6 servings depending on the size of the brisket and peoples' bellies.