Recipe: Southwestern Brisket (crock pot)

SOUTHWESTERN BRISKET

1 tablespoon vegetable oil
4 lbs double beef brisket, trimmed
2 onions, thinly sliced
6 stalks of celery, thinly sliced
6 cloves garlic, minced
1 tablespoon dry mustard
1 tablespoon dried oregano leaves
1 tablespoon cracked black peppercorns
2 teaspoons cumin seeds, toasted and ground
1 teaspoon salt
1/4 cups all-purpose flour
1 (28 ounce) can diced tomatoes, drained
1/4 cup beef stock
1/4 cup red wine vinegar
1/2 cup brown sugar, packed
4 bay leaves
FOR THE PEPPERS:
2 dried New Mexico chile peppers
2 cups boiling water
2 green bell peppers, thinly sliced
1/2 cup finely chopped fresh parsley (for garnish)

In a skillet, heat oil over medium-high heat for 30 seconds. Add brisket and brown well. Transfer to a 5-quart or larger crock pot.

Reduce skillet heat to medium, add onions and celery to pan and cook. Stir, until vegetables are softened, about 5 minutes.

Add garlic, mustard, oregano, peppercorns, toasted cumin and salt to skillet. Cook, stirring, for 1 minute. Sprinkle with flour and cook for about 1 minute.

Add tomatoes, stock and vinegar to skillet mixture and cook, stirring until thickened. Stir in brown sugar and bay leaves and pour over brisket.

Cover crock pot and cook on LOW for 12 hours or until brisket is tender.

TO PREPARE THE PEPPERS
(AbOUT 30 MINUTES BEFORE SERVING):
In a heatproof bowl, soak New Mexico chiles in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged. Drain, discard the soaking liquid and stems. Transfer chiles to a blender and add about 1 cup of the brisket cooking liquid. Puree.

Add pureed chiles to brisket in the crock pot along with the green bell peppers. Cover crock pot and cook on HIGH for 30 minutes, or until peppers are soft. Discard bay leaves.

TO SERVE:
Slice brisket thinly and place in a deep platter. Spoon sauce over top and garnish with parsley.

Source: 175 Essential Slow Cooker Classics by Judith Finlayson