Friday, October 3, 2014

Worcestershire Brisket ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

Worcestershire Brisket
2 yellow onions, quartered
3 celery stalks, chopped
2 carrots, peeled and chopped
4 sprigs rosemary
4 bay leaves
3 pounds beef brisket
½ cup Wildtree Worcestershire Sauce
½ cup beef broth

Add onion, celery, and chopped carrots to the bottom of a slow cooker. Top with rosemary and bay leaves. Place brisket on top of the vegetables. Stir together the Worcestershire Sauce and beef broth then pour over the top of the brisket. Season with salt and pepper if desired. Cook on high for about 2-3 hours or until tender and cooked through. Slice brisket and serve with kale slaw and mashed potatoes. Can be served with the vegetables from the slow cooker.

Here are the other recipes to complete the meal from the picture.

 Kale & Carrot Salad
2 lemons
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon Wildtree Italian Salad Dressing Mix
2 cups kale, thinly sliced
½ cup carrot, grated
½ cup radicchio, thinly sliced (or red cabbage)
Whisk together juice from 2 lemons, honey, Dijon, and Italian Salad Dressing Mix. Combine the kale, grated carrot, and radicchio in a bowl. Toss with the dressing. Refrigerate until you are ready to serve.

The Best Mashed Potatoes
2 pounds potatoes
½ cup milk
½ cup Greek yogurt
1 tablespoon butter
½ cup shredded cheddar cheese
1/3 cup chives, chopped

Cube potatoes and add to a pot. Cover with water; bring to a boil and cook until fork tender, about 15 minutes. Drain potatoes, return to pan and mash to desired consistency. Stir in the milk, Greek yogurt, butter, cheddar, and chives. Season with salt and pepper if desired.
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