As if a crockpot recipe could ever be anything but easy! I also thought about calling this post “Omnomnom Meat”, but decided a more descriptive title would be more effective.
We rung in the New Year with this slow cooker brisket recipe and it’s been steadily feeding us ever since. Actually, we bbq’d steaks on New Years Eve and dined on leftovers the next day, but this juicy beast was the first official recipe of 2013. Apologies for the delayed post, but amidst the healthy new-year-new-me blog posts I didn’t think you’d have time to savour this beauty for all of its meaty goodness.
I rubbed her down with salt, pepper, fresh thyme, fresh rosemary, and a lot of garlic. Then I cracked a can of America’s finest beers ( a Pabst Blue Ribbon) and let it cook on high for one hour, followed by 6 hours on low. Then, we ate.
Update: Someone didn’t know that you could cook brisket in a crockpot, so I told him what I knew: THAT IT WAS DELICIOUS.
Heres a quick and easy lunch I made after rummaging through my fridge. I eyeballed the measurements as I was using up some leftover coconut milk/peanut sauce; I’m sure you’ll use as much or as little of the ingredients as you want to anyways, it really depends on what you have in your pantry and it’s not a complicated dish.
In a medium pot bring water to a boil then add rice noodles (they are gluten-free), or ramen noodles if that’s what you have on hand. Meanwhile saute garlic in oil until fragrant. Add diced tofu pieces and cook until crispy, about 5-7 mins. Add julienned carrots,onion, and a splash of soy sauce and fish sauce, saute another 2-3 minutes. Next pour spicy peanut sauce and coconut milk into pan, bring to a boil and then simmer until everything mixes and thickens up. Add noodles and make sure they are evenly coated in sauce. Serve garnished with cilantro, green onions, red pepper flakes and lime wedges. The whole process takes about 20 minutes.
Great additions to this dish could include chicken, crushed peanuts, bean sprouts, egg, or Thai chili.