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.
Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
Portion size8 servings
Credits :Canadian Living Magazine: December 2015
boneless beef pot roast (top or bottom blade, or cross rib)
sodium-reduced beef broth
liquid honey and Worcestershire sauce
per each of 8 servings: about
Total fat25 g
Saturated fat10 g
Total carbohydrate12 g
Sprinkle beef with 1/2 tsp of the salt and 1/4 tsp of the pepper. Set aside.
In slow cooker, combine onion, garlic and bay leaf. Place beef over top. Whisk together broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper; pour over beef. Cover and cook on low until beef is tender, 8 to 10 hours.
Transfer beef to cutting board; remove any butcher's twine. Keep beef warm.
Discard bay leaf. Skim fat from surface of cooking liquid. Whisk flour with 1/4 cup water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in parsley.
Thinly slice beef across the grain; serve with sauce.
Tip from The Test Kitchen: For the most flavourful sauce, choose a good-quality balsamic vinegar. Taste the sauce before serving; if it's very tangy, stir in up to one tablespoon of granulated sugar until dissolved sweetness.
Historically a poor man's staple because it needs only the most basic of ingredients, this must-have for any Irish supper is also a great introduction to bread-making for novice bakers—there's no fussing with yeast! Out of the oven, the top is super crispy and the soft inside tastes yummy slathered with butter.
Prep time15 minutes
Total time50 minutes
Portion size12 servings
each baking soda and
Per serving: about
Total fat2 g
Total carbohydrate33 g
In large bowl, whisk together flour, thyme, caraway seeds, sugar, baking soda and salt. Make well in centre; add buttermilk all at once.
Using hands, mix buttermilk into flour mixture to form soft sticky dough. Turn dough out onto lightly floured work surface. Lightly knead a few times to form smooth ball.
Place dough on parchment paper–lined or greased rimless baking sheet. Using sharp knife, cut large X in top of dough. Bake in 425°F oven until bottom is browned and loaf sounds hollow when tapped, about 35 minutes. Serve warm.
Tip from The Test Kitchen: You can substitute 2 cups whole wheat flour for half of the all-purpose flour for a toothsome texture and a fibre boost.
This easy no-knead bread has great texture and a simple, pleasing flavour. Enjoy slices warm with butter or transform them into a grilled cheese, a hearty sandwich or French toast. The best part: The loaves freeze beautifully, so make extra to enjoy later.
Portion size16 servings
Credits :Canadian Living Magazine: May 2013
brown rice flour
quick rising dry yeast
1 1/3 cup
light-tasting olive oil
Per slice: about
Saturated fat1 g
Total carbohydrate22 g
In large bowl, whisk together tapioca starch, brown rice flour, potato starch, flaxseeds, yeast, xanthan gum and salt.
Whisk together milk, eggs, honey, oil and vinegar. Pour over tapioca starch mixture; stir until well combined. Scrape into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan; smooth top. Cover loosely with plastic wrap; let stand in warm draft-free place until loaf rises just above rim of pan, about 20 minutes.
Bake in 350ºF (180ºC) oven until light golden and cake tester inserted in centre comes out clean, about 1 hour. Transfer to rack; serve warm or let cool. (Make-ahead: Slice loaf; wrap in plastic wrap and freeze in resealable freezer bag for up to 1 month.)