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I left my brisket in the refrigerator an extra day, so today is day 3 of my 3-day brisket "sauerbraten" recipe.
I sliced it from cold and put the slices back in the liquid and put the 13 x 9 pyrex back in a 200 degree oven for 60 minutes or so until it's warm, tender, and delicious and the sliced onion has almost melted into the jus. Serving some white toast and thin slices of a very sharp cheese (Gloucester with Stilton). I was supposed to make salad but I'm too tuckered out!
Tonight I had London broil ... I bought a bunch of steaks back in August when they were on sale for $2.49/lb., and finally remembered to get one out of the freezer yesterday. I threw it in the slow cooker this morning with a couple of cans of fat-free cream of mushroom soup (yeah, it's not exactly a gourmet recipe, but it works great ) and a bunch of different spices (oregano, basil, pepper, whatever I had on hand) ... and six hours later, I had this for dinner ...
Yeah, I know, I should've had some veggies with it, oh well. Usually I have a green salad about an hour before dinner, but tonight I was too lazy to put one together.
The last time I did slow-cooker London broil, a lot of the wonderful gravy had gone to waste since I stir-fried veggies to go with the meat, so this time I did mashed potatoes to see if the gravy "worked" with them. Um, YES!!! The gravy was fantastic, and the meat was so so so tender. YUM!!
Cool, rainy day here in the Bay Area. We bought a 3 lb chuck roast yesterday and will prepare a pot roast in our slow cooker: chuck, potatoes, onions, carrots, garlic, pinch of cayenne, celery and onion soup mix.
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) and a bunch of different spices (oregano, basil, pepper, whatever I had on hand) ... and six hours later, I had this for dinner ...
