Brisket is a hearty main often favoured for Sunday dinners. Here, it's a fuss-free weeknight option—just throw the ingredients together in the morning and come home to fall-apart-tender meat. Serve with mashed potatoes and tender-crisp saut?ed green beans to round out the meal.
Portion size8 servings
Credits :Canadian Living Magazine: November 2015
brisket pot roast
per serving: about
Total fat24 g
Saturated fat9 g
Total carbohydrate28 g
Arrange onion in bottom of slow cooker; place beef on top. In bowl, whisk together cranberry sauce, chili sauce, ginger, Worcestershire sauce, onion powder, salt and pepper; pour over beef. Cover and cook on low until beef is tender, about 8 hours.
Carefully scrape any cranberry mixture off top of beef. Remove beef to cutting board; tent with foil. Let rest for 10 minutes before slicing.
While beef is resting, skim fat from juices in slow cooker. In small bowl, whisk cornstarch with 3 tbsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with beef.
Tip from The Test Kitchen: A double brisket is made up of both lean and fatty meats, so you can have your choice at the dinner table. If the brisket's too large for your slow cooker, you may need to cut it in half to fit.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
These wings can get sticky as they bake, so line your baking sheet with greased nonstick foil or parchment paper for easy turning.
Portion size24 servings
Credits :Canadian Living Magazine: March 2016
salt and pepper
all-purpose flour or
per piece: about
Total fat4 g
Saturated fat1 g
Total carbohydrate1 g
In bowl, sprinkle chicken with salt and pepper. Sprinkle with flour; toss to coat. Arrange on lightly greased nonstick foil– or parchment paper–lined rimmed baking sheet. Bake in 400°F (200°C) oven, turning once, until crisp and golden, 45 to 50 minutes.
Tip from The Test Kitchen: Chicken wings that are sold separately and trimmed are a real time-saver. If you can't find them at your local grocery store, cut the tips off of whole chicken wings, then cut each wing in half at the remaining joint.
Change it up:
The Ultimate Crispy Buffalo Chicken Wings In small saucepan, stir together 1/3 cup cayenne pepper sauce (such as Frank's RedHot Original), 2 tbsp butter, 1 tsp Worcestershire sauce and 1/2 tsp onion powder; bring to boil. Remove from heat; let cool to room temperature. Prepare wings as directed; toss with sauce just before serving.
The Ultimate Crispy Barbecue Chicken Wings In saucepan, stir together 1 cup ketchup, 1/3 cup fancy molasses, 2 tbsp cider vinegar, 1 tbsp Dijon mustard, 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Prepare wings as directed, brushing with sauce before last 5 minutes of baking.
A drizzling of salty feta, tangy Greek yogurt and bright citrus gives loads of flavour to these sweet potato wedges. The almonds lend a satisfying crunch to the tender potatoes and creamy sauce, but feel free to omit them, if you prefer.
Prep time10 minutes
Total time40 minutes
Portion size4 servings
, peeled and cut in 3/4-inch thick wedges
, lightly mashed
2% plain Greek yogurt
natural (skin-on) almonds
, toasted and chopped
Per serving: about
Total fat11 g
Saturated fat4 g
Total carbohydrate37 g
In large bowl, toss together sweet potatoes, olive oil, garlic and 1/4 tsp of the salt. Arrange in single layer on parchment paper–lined rimmed baking sheet. Roast in 425°F oven, turning once, until tender and edges are golden, about 35 minutes. Transfer to serving dish.
While sweet potatoes are roasting, in microwaveable bowl, microwave feta on high until warmed, about 10 seconds. Stir in yogurt, lemon zest, lemon juice, pepper and remaining salt.
Spoon yogurt mixture over sweet potatoes. Sprinkle with almonds and oregano.