Simple Crock-Pot Beef Brisket

I have been itching to use my slow cooker but was not sure what to make.  When we went shopping yesterday the beef brisket was mistakenly placed over the chicken I was looking for.  It must have been destiny.  This recipe couldn't be easier and the best part is it tastes like you slaved all day when in reality it takes 5 minutes to throw together.  Cooks for 8 hours or so and is ready to be devoured.  yum.

Simple Crock-Pot Beef Brisket

Ingredients:

1 2 lb beef brisket
2 cups good dry red wine
1 cup water
1 red onion, chopped into 8 chunks
5 cloves garlic, smashed
1 heaping teaspoon smoked paprika
1 heaping teaspoon McCormicks Mediterranean sea salt (or just a pinch of red pepper flakes and a teaspoon of koser salt will do)
2 bay leaves
a few dashes of soy sauce
a few swirls of honey

Directions:

So easy..

Take your brisket and place in slow cooker.

Throw in seasonings, onion and garlic.

Drizzle honey in pot.  I did about three times around.

Pour in wine and water and soy sauce (be sure not to overdo soy sauce.  Don't want overly salted meat)!

Gravy:

Take three tablespoons of butter and 3 tablespoons of flour and cook over medium low heat until flour takes on a blondish color.  Add sauce from crock pot slowly while whisking.  Once it reaches your preferred thickness, it's done!   Awesome gravy!

  

just falls apart...

Cook on low for 8 hours then check for doneness.  Should easily pull apart with fork when ready.  Eat!!!  Goes well with mashed potatoes or garlic breaded cauliflower as shown.  

Spicy Arugula and Pecan Pesto

I had an urge for some pasta with pesto the other night but was out of my usual standby ingredients.  I had to improvise and I was pleasantly surprised by the result.  Spicy arugula and sweet mellow pecans strike a balance and make the perfect pesto for pasta, sandwiches or whatever you would normally use pesto for.  You can vary the amount of any of these ingredients to custom tailor this pesto.  For instance, I love garlic so I used five cloves but you may think that's over the top.  Three would work just fine too!  Same thing goes for everything in this "recipe".  Taste as you go and make it work for you.

Spicy Arugula Pecan Pesto
This makes enough for leftovers.  Pesto freezes well, if it lasts that long...

Ingredients:
5 cloves garlic
1 cup whole raw pecans
1 1/4 cups parmesan cheese (a better cheese will improve the quality of your pesto)
1 teaspoon kosher salt
5 to 8 large handfuls of arugula
olive oil or extra virgin olive oil, whichever you prefer

Directions:

Place the garlic in your food processor and pulse until chopped.  Add pecans, parmesan cheese and salt.  Pulse until combined.  

Yep. That is a cup of dunkin donuts coffee in the background. 

Add your first bunch of arugula and pulse until you can add your next fistful.  Keep doing this until your content with the amount of arugula you have.  You can taste it at this point to see what, if anything, you would like to add. 

Add olive oil in a drizzle fashion while food processor is running and keep going until it reaches the desired consistency.  

Add to hot pasta with grilled chicken or meatballs or to a grilled flatbread portobello and roasted red pepper sandwich.  Endless possibilities!