2 lb brisket
12 ounces red wine
Half 28 oz. can of plum tomatoes
1 large red onion
1/2 cup brown sugar
3 or 4 garlic cloves
thyme, salt and pepper
Slice the onion in thick rings and layer the bottom of the pot with them. Place the meat on the rings. Add everything else. Put it on for low, eight hours. Serve on egg noodles or polenta with fresh chopped parsley. We also had a nice cabbage slaw with it that I got from Everybody Likes Sandwiches. I dressed it in the morning and picked at it all day, that's how good this salad was.
The other day, I made an Asian inflected dish in the crockery pot with chicken thighs. It was tasty, sturdy fare for a cold day.
4 lbs boneless, skinless chicken thighs
1/2 cup tamari
2 small onions, diced
1 knob of ginger, grated
3 or 4 cloves of garlic
2 tbsp. lemon lime syrup (I had this on hand, I would sub the juice of a lime and a tbsp. brown sugar)
1 tsp. 5 spice blend
Chopped scallions and parsley to finish.
All in the pot, 4 hours high. When finished toss in diced scallion and parsley. Serve with rice.
While the brisket was doing its thing, I roasted a bunch of pears. I used a recipe for vanilla roasted pears from Smitten Kitchen. Roasted pears are lovely. I usually like doing them a bit plain, but this recipe was on the sweet side. But not too sweet at all. I liked it hot out of the oven with egg nog ice cream. And think about the pan you use because the pear caramel that is made, exquisite though it may be, can ruin a good pan. I made quite a few, good for snacking plain or stuffed with some nice soft and sharp cheese.