Let's Dish With Linda Lou

Where You Taste The Love

Slow Cooker Pot Roast On Toasted Ciabatta Bread

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It may have been a deal-breaker when I learned that Steve didn’t care for pot roast. He just doesn’t care for those stewed vegetables like potatoes, carrots, and such. Growing up north, both here and in England, we ate all kinds of stewed meats. As far as vegetables go, I love them any way they’re prepared.

I really had to figure out a way to make this traditional dish in a way that Steve would love it as much as I do. I believe I have the answer. The first order of business is to break out my Crockpot. This is my Slow Cooker Pot Roast On Toasted Ciabatta Bread.

I’m serving this with a side of my Sautéed Spinach With Garlic. This recipe’s available by clicking the link at the bottom of this post.

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Flat Leaf Italian Parsley

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Prep Time: 10 minutes (while the meat is searing, prep your veggies)
Cook Time: 8 hours 15 minutes (8 hours on high) (add an additional 15 minutes for making the gravy while toasting the ciabatta)
Total Time: 8 hours 25 minutes
Yields: 4 servings
Equipment: 7-quart Crockpot, 10-cup food processor, 12-inch cast-iron skillet, 6-quart saucepot, 2 rimmed baking sheet pan

Ingredients:
3-pound brisket roast
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper

2 chopped large onions
4 ribs chopped celery with their leaves
1 pound of chopped organic  multi-colored carrots (7 small carrots)
4 whole garlic cloves
2 bay leaves
3 tablespoons of fresh thyme leaves, roughly chopped
2 sprigs of fresh rosemary
1 tablespoon of Kosher salt
1 1/2 teaspoons of  freshly ground black pepper
2 tablespoons of tomato paste
1/2 cup of beef stock, unsalted
2 (10.5-ounce) cans of beef consommé
1/2 cup plus 1 tablespoon of water
1/4 cup of Kitchen bouquet seasoning
1 heaping tablespoon cornstarch
4 ciabatta rolls, sliced in half and toasted
Italian flat-leaf parsley for garnish

Directions:
First, add 2 tablespoons of Canola oil to 1 sheet of paper towel.  Using the oil-dampened paper towel, wipe down the bottom and sides of the cast-iron skillet. Preheat the oven over medium-high heat until the skillet is smoking hot. Carefully lay the roast into the pan. Sear the first side for 3 to 5 minutes. Once the meat releases, from the pan, without giving you any resistance flip and sear the other side for another 3 to 5 minutes. Transfer to a large plate. Set aside. While the pan is still over medium-high heat add 1/2 cup of beef stock. Using a wooden spoon, scrape the bits off the bottom of the skillet. Transfer that flavorful liquid to a small bowl. Set aside.

In the meantime, prep the carrots, celery, garlic, and onions. Transfer to the Crockpot. Add tomato paste, thyme, rosemary, bay leaves, Kosher salt, and fresh ground black pepper. Place the seared brisket on top. Pour in the beef consommé, 1/2 cup of water, and the reserved beef juices from the pan.

Place the lid on the Crockpot and set to cook for 8 hours on high.

After 8 hours turn the Crockpot off and carefully remove the brisket. Remove and discard the sprigs of rosemary. Break up the roast into large pieces, transfer to a plate. Set aside.

Transfer the vegetables into a food processor. Pour the remaining cooking liquid from the Crockpot into a large saucepot. Purée all the vegetables then transfer them into the saucepot. Over medium heat allow the sauce to come up to a bubble then reduce the heat to medium-low. Add the browning seasoning (Kitchen bouquet) and simmer for 15 minutes.

In a small bowl, whisk together cornstarch and 1 tablespoon of water (this is what’s known as a *cornstarch slurry) until the mixture is paste-like and smooth. Turn the heat back up to medium, add the *slurry, stirring occasionally, bring the sauce back up to a boil. Once the sauce thickens, reduce the heat to (lowest setting) warm. Carefully add the pot roast and cover.

Preheat oven to 350-degrees F.
For the Ciabatta rolls, slice each one in half. Place 4 halves onto each rimmed baking sheet pan. Drizzled a little olive oil of each one, sprinkle with  Kosher salt, and fresh ground pepper to taste. Transfer to the oven, bake for 7 to 10 minutes, or until golden brown.

All I do to serve this dish is to lay the toasted Ciabatta bread cut side up on a plate. Arrange a good helping of the pot roast onto the toasted slices of Ciabatta. There you have it, my Slow Cooker Pot Roast On Toasted Ciabatta Bread. Garnish with Italian flat-leaf parsley. Served with a side of my Sautéed Spinach With Garlic.

Sautéed Spinach With Garlic

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Corned Beef And Cabbage

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My recipe for Corned Beef And Cabbage is so easy. Once you look over how easy it is, I believe you won’t have to go out, instead, you’ll be able to enjoy this traditional St. Patrick’s Day dish at home.

Making this dish for St. Patrick’s Day fills my house with the smells and memories of growing up and knowing Spring was just around the corner.

I start this dish with a flat-cut of brisket. Because it’s just Steve and me, I’m using a piece that’s around 2 1/4 pounds. Let’s get started!

The mixture of chicken and beef broth together makes for the perfect balance of flavors.

For the seasoning, I’m using what’s known as a pickling spice. This spice blend is readily available now in the “spice section” at your local grocery store.

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Around an hour into the corned beef cooking,  I start working on the cabbage, carrots, and potatoes.

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Flat Leaf Italian Parsley

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Prep Time: 20 minutes
Cooking Time: 2 1/2 to 3 hours
Total Time: 3 hours 20 minutes
Yields: 2 to 4 servings
Equipment: 1 (6-quart) Dutch oven, 1 (6-quart) stockpot, large mixing bowl

Ingredients:
2 1/4 pound flat-cut brisket, room temperature
1 tablespoon of pickling spice
2 small heads of green cabbage, quartered
7 medium-size Yukon gold potatoes, quartered
5 medium-size carrots, peeled and slice 2-inches thick
1 quart of beef broth, low sodium (for the brisket)
3 quarts of chicken broth, organic (1 for the meat, 2 for the vegetables)
2 cups of hot water
3 tablespoons of Kosher salt (2 tablespoons for the potatoes)
1 teaspoon of freshly ground black pepper
Italian flat-leaf parsley, finely chopped for garnish

Directions:
Place the room temperature brisket in the bottom of a large Dutch oven. Next, add the pickling spice and the mixture of unsalted chicken and beef broth. The meat should be totally submerged. Turn the heat to high, bring to a boil, then reduce the heat to medium and simmer.

Place the lid on the Dutch oven, continue to cook on medium heat for 2 1/2 to 3 hours. After 2 1/2 hours check the corned beef to see if it is ready. If not, continue cooking for another 1/2 hour. You want the meat to be tender but still hold its integrity so, when sliced, the corned beef doesn’t break up into tiny little shreds.

Around an hour into the cooking process of the corned beef, prep your vegetables. Peel and slice the carrots, 2-inches thick. Peel and quarter the potatoes.

Transfer the quartered potatoes to a large stockpot and cover with cold water. On medium-high heat bring the potatoes up to a boil. Add 2 tablespoons of  Kosher salt. Continue to boil for 5 minutes before turning the heat off. Pour them into a colander to drain really well, then transfer to a large mixing bowl.

In the meantime, cut the cabbage into quarters. Using the same large stockpot add the quartered pieces of cabbage. Pour 2-quarts of unsalted chicken broth into the pot. On medium-high heat bring the cabbage up to a boil, reduce the heat to medium, simmer uncovered for 20 minutes.

Still, on medium heat, add the parboiled potatoes to the pot. Add the Kosher salt and fresh ground black pepper and continue cooking the cabbage and potatoes together for another 20 minutes.

At this point, the liquid will have slightly evaporated. To ensure there is enough liquid left in the pot you’ll need to add 2 cups of very hot water before adding the sliced carrots.

Continue cooking the cabbage, carrots, and potatoes together for another 20 minutes, then turn the heat to off and place a lid on allowing the carrots to become fork tender.

Remove the corned beef from the pot (if any of the pickling spice is clinging to the meat brush them off) transferring the corned beef to a plate. cover with foil and allow to rest for 15 minutes before slicing.

Note: Check to make sure the cabbage, carrots, and potatoes are still hot before plating. Reheat if needed.

Place a few slices of the corned beef and a good helping of the vegetables on a plate. Ladle the broth from the vegetables over the top of the Corned Beef And Cabbage. Finish with a garnish with Italian flat-leaf parsley.

Serve with a side of yellow or spicy mustard.

Serve hot.

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Beef Brisket

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I love making beef #brisket for so many reasons. It’s really just one of those styles of meats that you can #tastethelove and do just about anything with. I like to take the cooked brisket and portion it out. Because there’s only two of us, a 3-pound piece of brisket is more than enough to make a couple of  different meals.

My first and favorite way is to not add anything to the finished brisket. It’s just perfect in its savory beefy broth. Today’s dish is my Beef Brisket tostadas, that’s what I’ve done here.

On the second night, I added my favorite store-bought barbecue sauce to the remaining brisket for Barbecue Beef Brisket Sandwiches.

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Prep Time: 5 minutes
Inactive Prep Time: 24 hours
Cook Time: 3 hours 45 minutes
Total Time: 3 hours 50 minutes
Equipment: 1 (9 x 11) baking dish, 1 (3-quart) saucepot

Ingredients:
1 (3-pound) flat-top beef brisket
1/4 cup of beef consommé
1/4 cup low sodium soy sauce
1/2 a lemon, juiced
4 dashes of liquid smoke
3 cloves of chopped garlic
2 large onions, quartered and broken up
1 (15-ounce) can of fire-roasted tomatoes, drained (substitute canned diced tomatoes)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Options:
Tostadas, store-bought
Monterey Jack cheese, freshly grated
Favorite store-bought barbecue sauce

Directions:
Preheat oven to 300-degrees F.
Start with a flat-cut brisket. Have the fat-side of the meat facing up and score the fat. I just simply season the meat liberally with salt and pepper on the scored fat side. To the baking dish add 1 of the quartered onion pieces along with whole garlic cloves. Lay the brisket in the dish fat side up. In a large mixing bowl add beef consommé, low sodium soy sauce, liquid smoke, and the juice of 1/2 a lemon, whisk to combine. Pour that mixture over the brisket. To that, add the remaining onion pieces and place around the outside of the brisket. The last ingredient is a can of fire-roasted diced tomatoes that have been drained and spread the diced tomatoes over the top. Next, I wrap the whole thing with plastic wrap and set into the refrigerator for 24 hours or overnight.

The next day, remove the plastic wrap off and replace it with foil, bake for around 1 hour and 15 minutes a pound. This size piece of brisket cooks for 3 hours and 45 minutes.

Note: Oven temperatures may vary slightly, check on the brisket after 3 hours to see how it’s doing, because sometimes it may not need the whole 45 minutes.

If after 3 hours you can stick a fork into the brisket and you can tell it’s going to fall apart easily, then go ahead and take it out and let it rest covered on the counter for about 15 minutes.

On the other hand,  check for tenderness to see how much longer you may need to cook the brisket. You may need another 15 minutes and not the whole 45 minutes.

Once finished cooking, remove from oven, let rest covered for another 15 minutes. Take the tomatoes from the top and scrape them off the sides of the meat. Remove the brisket out from the dish carefully, transfer to a cutting board, and cut the fat top off. Using two forks shred the beef.

Transfer cooking liquid (including the vegetables) to a large saucepot on medium-high heat, stirring occasionally. Once the cooking liquid has reduced by half, turn the heat down to low and simmer for another 10 minutes. Turn off the heat. Carefully pour the reduced cooking liquid (with vegetables) back into the baking dish. Return the shredded beef, toss through the sauce. You can see how the meat just absorbs most of that delicious broth. I like to keep it covered with foil so it stays nice and hot until you’re ready.

In my house, I always have Pico de Gallo on hand. You can get my recipe for Pico de Gallo by clicking the link at the bottom of this post.

To serve, I like to place some of my Savory Beef Brisket on a Tostada, I add a little freshly grated Monterey Jack cheese, then top it with some of my delicious Pico de Gallo. This is definitely my favorite way to eat this scrumptious #savorybeefbrisket.

Pico de Gallo-Two Ways

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