Wednesday, April 5, 2017

Citrus Sunshine Brisket

In digging out recipes for a kosher meal, slave remembered this citrus take on a beef brisket. Remember to be kosher, the beef must be certified kosher! This is very important. Also start with a plain brisket, not one already packed in brine to make a corned beef!

Even if you are not trying to keep kosher, you will find this a wonderful spring meal for your table. An interesting take on this valuable piece of meat.


  • 2 tablespoons vegetable oil
  • 3 – 4 lbs beef brisket
  • 2 onions, chopped
  • 3 cloves crushed garlic
  • 1 tsp dried red peppers
  • 1 29oz can of sliced peaches (with syrup)
  • 14.5oz can sliced carrots
  • 1 29 oz can of new potatoes
  • 2 cups cup of beef broth divided
Wipe out the slow cooker and spray, set on low.
Do your cutting: chop the onion and mince the garlic. Trim the fat off the brisket. Cooking in the slow cooker allows no way for the fat to leave the meal, so it just sits there! Always trim what you can.

In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. Remove to cooker. Set on LOW

Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic and dried red peppers. Cook for 2 or 3 more minutes.

Pour over the brisket in the cooker.

In a small bowl mix 1 Tbs of corn starch into 1 cup of beef broth and pour over the browned onions and meat.

Arrange all of the peach slices on top of the soup mix. Pour juice from can (or cherry wine) around outside of meat, not on top, to almost cover the sides of brisket.

Cover the cooker and let cook on low for 8 hours.

At the 7 hour mark, drain the can of carrots and add a can of drained new potatoes with another cup of beef broth. 

Gently stir these into slow cooker for another hour at the end. You can also add ½ cup of dried cranberries if you wish.
Carefully remove the brisket with slotted spoon to a platter and tent with foil to rest for 7 minutes.
Stir gravy again, and add more broth if the gravy is too thick. Cut across grain to serve.
Serve it with fresh asparagus.
(For a Danish touch, this is fabulous with prunes instead of peaches.)

The peaches give this meal a bright spring taste!

A great way to serve my Master Indy.


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


No comments:

Post a Comment