On Mon, 19 Jul 2010 06:56:45 -0400, "biig" > wrote:
> I bought a small brisket that came with a dry rub. It's been in the
> fridge since last night and I'm wondering if cooking it in the slow cooker
> (not crockpot) would work. It's toooo hot to have the oven on and no bbq
> available today. Would you put any liquid in? Would you make a rack out of
> veggies?I've googled but being on dial up, it was an exercise in
> frustration.......tia....Sharon in Canada
>
Try making Cholent. I did mine on the stove but it should be a
perfect crockpot recipe. Pictures and instructions are here.
http://www.facebook.com/album.php?ai...9&l=06571c71c8
Click on the first picture to enlarge and you'll see the narrative. I
think the finished meat was as good as a brisket will get.
Cholent
(pronounced tshoolnt)
The original recipe is here
http://noblepig.com/2009/12/08/beef-...--cholent.aspx
My version of Cholent
1 cup dried pinto beans (I guess that would be two cans, maybe three)
2-1/2ish pounds brisket, chuck or stew meat (I used brisket)
1 large onion, cut into 1/2 inch pieces
3-4 large cloves garlic, whole but smashed
1/2 cup pearl barley, dried
1 (14 oz) can beef broth/stock *or* 1 and 3/4 C homemade stock
plain water (2 cans)
1 (16 oz) bag Teeny Tiny Potatoes (used whole) from Trader Joe's or 16
oz of any potato *except* russet (bakers), cut into 1 inch chunks
salt (you may need to add some at the beginning if you use home made
stock)
1-2 tsp. black pepper
1-2 tsp. paprika (I used smoked paprika, but sweet Hungarian is fine)
1/2 - 1 tsp. thyme
1/2 tsp. Worcestershire sauce
First, pick through (looking for tiny stones - HA! I've never found
one) pinto beans and rinse with water.
Soak beans over night, drain. Put in a 2 or 4 quart saucepan, fill to
twice the dept of the beans. Bring to a boil, lower the heat and
simmer for 10 minutes, drain again.
In another large, heavy, oven proof pot (I used my Dutch oven), brown
the meat fat side down over medium-high heat; about 3-5 minutes, until
it reaches the desired color. Brown on both sides. I like a deep
California tan on mine. Do not add meat to the pan until the pan is
hot.
Add broth or stock to the pot. Add drained beans, barley, onion,
garlic, thyme, pepper and Worcestershire. Fill the pot with enough
water to cover the beans well. Cholent does not need to be stirred.
Repeat this phrase until serving time "Do not stir, do not stir, do
not stir". That's why you need to use the lowest heat possible. I
have a gas stove, so I needed to use my "simmer plate" to diffuse the
heat. YMMV. The original recipe calls for oven cooking, but I wanted
to warm up the house.
Bring to a boil over medium heat, cover and simmer. After two hours,
check and add more water if needed (keep those beans submerged).
Cover and continue cooking until the meat is tender 4-6 hours. Taste
and add salt, if needed.
When the meat is almost tender, add the potatoes and more water if
needed, cover and cook 20 minutes longer (more or less) until the
potatoes are tender.
The barley will thicken your cholent gravy and the beans will remain
whole.
Addendum:
I shredded the meat and reheated my stew the next day adding
dumplings.
Dumplings
1 1/2 C all purpose flour
2 tsp baking powder
3/4 tsp salt
3 T shortening or butter
3/4 milk
Measure flour, baking powder and salt into a bowl. (add 3T snipped
parsley or thyme, if desired) Cut in shortening/butter thoroughly
until mixture looks like meal. Stir in milk
Drop by spoonfuls onto the stew. Cook uncovered 10 minutes, cover and
cook 20 minutes longer.
--
Forget the health food. I need all the preservatives I can get.