So yeah, about that vegan thing. Well, I never said that I was going totally vegan, just that I was pursuing a vegan lifestyle when appropriate. The beauty of being vegan-ish is that you can break from your normal routine from time to time. I had wanted to make brisket in a crock pot for quite a while and since this recipe involved no dairy, it was a perfect meal to share with my girlfriend. She had mentioned that brisket was something her mom made growing up and it was delicious. Hence, this dish came together.
Slow cooking meats is sort of a white rabbit for me. I don’t get the science behind it but I have had very good results. The concept of taking a high fat content piece of meat and cooking it way beyond the accepted temperature of one of its less fatty counterparts (aka, ribeye, filet) and having a truly delicious and mouthwatering product is something that doesn’t get old for me. I figured with all the stuff in this pot, I could very easily reduce it for a delicious sauce.
Pro-tip: Trust your nose on this one. Depending on your slow cooker, the brisket may be done a bit earlier. I’m not saying dramatically earlier, but if it’s looking / smelling right and there is an hour left, I’d check on it. You don’t want it drying out.
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