This filling is the perfect way to use up leftover brisket. (Looking for a brisket recipe? Check out canadianliving.com.) Enjoy these as boiled dumplings in soup for a satisfying meal.
Brisket becomes ultra-tender when braised in red wine and beef broth. It makes the perfect centrepiece for a holiday meal. If the brisket has the fat attached (which is ideal for maximum moistness), place it fat side up in the roasting pan.
A brisket needs to be cooked slowly, so using a slow cooker makes perfect sense. Ensure tender slices by cutting the brisket thinly across the grain.
Red wine permeates this fork-tender meat, while soy sauce and cranberry juice add a nice balance of saltiness and sweetness. For this pot roast, choose either a double beef brisket (which includes part of the flat and the point) or a regular brisket (just the flat). You may need to cut it in half to fit it into the slow cooker.
Brisket is easiest to carve once cooled. To make it ahead, slice against the grain, return to roasting pan, cover and heat through in 325°F (160°C) oven for about 30 minutes.
With brisket, you have the advantage of many make-ahead options, including braising the meat a day ahead, then slicing it hot or cold and reheating it in the sauce.
Brisket is well suited to the slow cooker because its long braising tenderizes it. It's also delicious served on a crusty baguette dipped in the sauce.
Brisket is an ideal cut for the slow cooker because the long, slow cooking renders it ultra-tender. Serve with rolls to soak up the sauce.
A chipotle pepper and a touch of cumin add spice and distinct flavour to this brisket. Chipotles in adobo sauce are a trendy kitchen staple, which you'll find with the canned chiles at your grocery store. However, one chopped jalapeño pepper and 1 tbsp (15 mL) ketchup make a delicious substitute. Vary the root vegetables depending on your family's preferences.
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 sautéed green beans to round out the meal.
