Crockpot Brisket AND Brisket Cottage Pie 2lb beef brisket 1 lg onion, chopped 2-3 lg carrots, chopped 4-5 cloves garlic, minced 1lb potatoes, cubed 10.5oz can celery soup (or use home-made for even better taste) soup can of water
Brown the brisket in a skillet first. Place the veggies into the crockpot and the brisket on top. Pour the soup and water over, cover and cook on low for 6-8 hours. About 40 mins before serving, remove potatoes to a baking tray. Spritz or drizzle with a little olive oil and then roast in the oven at 400F/200C/Gas6. I like to shred the brisket into the gravy/sauce to serve. I make a large yorkshire pudding for each person and ladle the brisket and veggies into the centre of the yorkie. I used a can of condensed soup this time as I don't have any home-made on hand (very very little storage space here). I didn't add any salt because of this, but if you are using homemade you will probably want to add to suit your taste. Brisket Cottage Pie As there is only 2 of us this will leave me plenty of leftovers to make a cottage pie from (plus the kitties will get a little treat). Shred the rest of the meat into the gravy/sauce and place in a 9x13 baking dish. Top with mashed potatoes - I like to make my mashed potatoes and little wetter for this so it is easier to spread them on top and they don't dry out too much in the oven. Sprinkle with 1 cup shredded cheese and some bread crumbs. Pop into a oven at 400F/200C/Gas6 for about 30 mins until the top is golden brown and the meat mixture is piping hot. ? Recipe source: Moms Menu Plan yahoo group, submitted by Kia Glitz PEG'S NOTE: for the brisket cottage pie, I used mashed sweet potatoes instead of mashed white potatoes.YUM!! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
