Yesterday the north east got hit with another winter snow storm.  It’s always strange when this happens.  Not because snow is weird, but because everyone loses their minds.  I have lived in NJ my entire life.  I remember every winter having at least one big snow storm – if not multiples!  Still, every time the forecast calls for snow, it seems we all prepare for the impending apocalypse.  Make sure you get enough supplies to last you three weeks because you may not see the outside world until the first day of spring.

I can’t hate on these “Get the milk and bread”-ers too much.  I, too, found myself at the store the night before the snow began to fall buying supplies: lots of meat and veg!  There wasn’t much to choose from in terms of roasts this go round, but they did have some pretty great looking brisket.  I’ve never made brisket. A snow day seems like a great day to try something new!

For Christmas, I got a slow cooker and the book “The Paleo Slow Cooker” by Arsy Vartanian.  I’m still working my way through the recipes, but this brisket gem is one that will for sure be repeated.  I made a couple of changes, but you get the gist. Not to many ingredients, most of which you probably have on hand anyway, and borderline zero work.  Absolutely perfect for a snow day when you find yourself staying warm in the comfort of your couch.

Ingredients

3-4 lb beef brisket
1 onion, sliced
3 carrots, peeled and chopped
2 Roma tomatoes, chopped
1 cup beef broth
1 tbsp apple cider vinegar
1 tsp dried mustard
1 tbsp chili powder
2 bay leaves
1 tsp salt
salt and pepper for seasoning

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1) Season the brisket with salt and pepper.  In a pan over medium-high heat, brown on all sides.  This will take 8-10 min.  You want a really good crust. Transfer to the slow cooker.

2) Give the carrots and onions a quick toss in the same pan with some salt and pepper.  Splash in some apple cider vinegar or beef broth to help pick up all those little brown bits.  Transfer this to the slow cooker along with the tomatoes.

3) Combine the beef broth, vinegar, chili powder, mustard and salt in a bowl.  Whisk to make sure all powdered ingredients are dissolved.  Add this to the slow cooker along with the bay leaves.

4) Cook 6-8 hours on low.
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I served mine with brussels sprouts (shocker, right?).  It really was the perfect thing for a cold day stuck at home.  It was so easy to make and there’s no way this guy isn’t a crowd pleaser for the whole family.