Wednesday, October 5, 2011

Momma's Crock-Pot Brisket

Alright, are you ready for a real treat?

As most of you know, Marcia Bell (my lovely mother) was in Boston this past week.  I briefly mentioned our adventures of the week in the last post so, if you're curious...go read that one.  And all of the other posts that you haven't read...Oh wait.  You've read them all!  Right? 

So anyways, this Marcia Bell lady...  Well, guess what?  She can cook.  And I'm awful picky about who I give props to for cooking.  She is the reason a passion for cooking started boiling inside me when I was just a little tot.  And for all of you that have seen pictures from my childhood...I know you are snickering at the fact I called myself a "little" tot.  Very funny.

I have so many great memories with her that took place in a kitchen.

Needless to say, while she was in Boston she prepared a meal for you.  And it was all her, I will take no credit. 

There's nothin' like Momma's cookin'.

Guinness Crock-pot Brisket... 
-with mushroom and onion gravy
-and a side of sweet buttery carrots
  • 3 tablespoons Olive Oil
  • Brisket
  • 2 tablespoons Garlic Flakes
  • 2 tablespoons Onion Powder
  • 1 pint Guinness, or other dark beer
  • 2 cups sliced mushrooms
  • 1 large yellow Onion
  • 4 tablespoons Butter
  • 2 tablespoons Brown Sugar
  • 1 package baby Carrots
  • 2 tablespoons Flour
*Warning: Marcia Bell does not measure ANYTHING.  She's worse than I am.*
1. Heat 2 tablespoons Olive Oil in a pan.
2. Look at that big ole' hunk of brisket!  We are going to sear both sides.
3. Cover both sides of brisket with 1-2 tablespoons garlic flakes.
4. Then 1-2 tablespoons of Onion powder.
6. After brisket is brown on both sides (remember you aren't actually cooking it here, so it shouldn't take long!) place brisket into crock-pot.
7. Pour in one pint Guinness or any other dark beer of your choosing.  Turn on low for 7 hours.

7 hours later...
8.Clean your mushrooms with a damp cloth.  Washing them will take away from the flavor and we wouldn't want that! 
9. Slice mushrooms.  You should have 1-2 cups.  Put these aside for now.
10. Ready to cry?  Grab that onion.
11. Dice and leave several big slices to throw in the crock-pot.
12. Throw those big slices in the pot.  Mmmm.
13. After 7 hours you can go ahead and take out the brisket and place it on a baking sheet.  But don't get rid of the juices!
14. For the carrots...Melt 2 tablespoons of Butter.
15. Add 2 tablespoons Brown Sugar.
16. And the carrots.  Don't worry, they aren't healthy carrots.  Even the boys ate them!
17. Cover and let simmer on medium for 20 minutes.  Stir every 5 minutes to keep the carrots from browning.
18. Combine mushrooms and onions in a skillet with a bit of olive oil.  Actually a stock pot would be better.  We had to switch them out.  Oops.
19. Once the mushrooms and onions are transparent, add 2 tablespoons butter and 2 tablespoons flour.
20. Now add 2 cups of the juices leftover from the crock-pot.
21. Stir for several minutes until thickened.  Salt and pepper to taste. 

22. Slice brisket and place in a large serving dish.  Pour onion/mushroom "gravy"over brisket.

23. Look at those delicious carrots!  Sweet and buttery!

 24. Eat! Eat! Eat!

And finally...this step is important.
25. Go hug your momma.  Or my momma.  Either one works just fine.
Coming up:  I'm thinking pie.  A pie that will be dedicated to Brooke for her comment on the Acorn Squash Soup recipe.  Thank you Brooke!


  1. Wonderful Emilie!!! I plan on keeping up with your blogs in the future .... very interesting site you have here. Glad your mom shared it on FB.

    Paula (Manion) Baker (your grandma Pat and I were sister-in-laws for a while)


Related Posts Plugin for WordPress, Blogger...