Recipe: Mediterranean Brisket of Beef (food processor and crock pot)

MEDITERRANEAN BRISKET OF BEEF

3 cloves garlic, peeled
2 pounds onions, peeled, cut in half lengthwise
1 beef brisket, about 4 pounds
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 tablespoon extra virgin olive oil
12 ounces white button or cremini mushrooms, cleaned and halved
1 teaspoon thyme
1 teaspoon basil
2 cans (15 oz. each) recipe-ready diced tomatoes, drained (discard liquid)
1 cup beef broth or stock (low-sodium, fat free)
1 pound peeled baby carrots

Place the garlic in the work bowl of the food processor and process 5 seconds to chop. Insert the thick (6mm) slicing disc and slice the onions. Reserve.

Use a sharp knife to score the "fat cap" of the meat (do not remove the fat, it helps to keep the meat moist and tender) so that it will not curl when browned. Season the meat on both sides with the kosher salt and pepper.

Heat the olive oil in a skillet over medium high heat. Brown the seasoned brisket for 5 to 6 minutes on each side. Remove and place on a plate.

Pour off the excess fat from the pan and discard. Place the pan over medium heat and add the onion/garlic mixture, the mushrooms, thyme, and basil. Cook, stirring up all the good, flavorful browned bits, until the vegetables soften, about 6 to 8 minutes. Stir in the drained tomatoes and stock, cook for 4 to 5 minutes.

Place half the cooked vegetable mixture in the slow cooker crock. Place the browned brisket on top of the vegetables. Top with the carrots and the remaining cooked vegetable mixture including the liquid.

Set the slow cooker to Low for 7 hours. Or the brisket may be cooked on High for 4 hours.

Remove the brisket from the liquid and let rest on a platter/cutting board, loosely covered with foil.

TO MAKE THE SAUCE:
Strain the fat from the pan juices or remove with a "fat mop". Sauce can be served as is, or thickened by reducing on the stove in a saucepan. Strain the sauce, reserving the vegetables and transfer the liquid to a saucepan and bring to a simmer. Cook the sauce until reduced and thickened slightly.

TO SERVE:
After the brisket has rested for about 10 minutes, slice thinly and serve with sauce and vegetables.

Source: Cuisinart