Slow-Cooked Beef Brisket Sliders

It was starting to look like spring around here. Most of the snow had melted and the weather was warm enough that I put away my heavy winter jacket in favour of a lighter spring jacket. Then, without warning, winter returned… Temperatures dropped back down to -9 degrees Celsius! And it snowed again.

With the return of colder weather, I decided to make some comfort food. So, I picked up some beef brisket and made sliders!

This was more than enough for the two of us. So, the next day, we served the leftovers to some friends that stopped by around dinner time. They reheated nicely in the oven and were just as delicious the next day!

Slow-Cooked Beef Brisket Sliders

Ingredients

  • 1 teaspoon grapeseed oil – approximate cost $0.05
  • 2 onions, sliced – approximate cost $0.80
  • 5 cloves garlic, minced – approximate cost $0.50
  • 2 pounds of beef brisket – approximate cost $10.00
  • 1 bottle of light beer (we used Bud Light Lime) – approximate cost $1.25
  • 1 teaspoon paprika – approximate cost $0.10
  • 1 teaspoon chili powder – approximate cost $0.10
  • ½ teaspoon cumin – approximate cost $0.05
  • 3 dashes natural hickory liquid smoke – approximate cost $0.10
  • 2 teaspoons beef bouillon – approximate cost $0.10
  • 2 bay leaves – approximate cost $0.10
  • 1 teaspoon black pepper – approximate cost $0.05
  • ½ cup Carolina-style barbecue sauce – approximate cost $1.30
  • 12 slider hamburger buns – approximate cost $2.50

Method

  1. Preheat a frying pan and the grapeseed oil over medium heat.
  2. Add the onion slices when the oil is hot.
  3. Cook the onion for about 7 minutes, or until softened.
  4. Add the garlic to the onions and cook until fragrant, about 1 minute.
  5. Add the cooked onions and garlic and beef brisket to the slow cooker.
  6. Combine the beer, paprika, chili, cumin, liquid smoke, bay leaves, and beef bouillon in a large measuring cup.
  7. Mix well.
  8. Pour the beer and spice mixture over the beef brisket.
  9. Cook on low for 8-10 hours or until beef is cooked through and tender.
  10. Preheat the oven to 400 degrees Fahrenheit.
  11. Remove the brisket and onions from the slow cooker.
  12. Shred the brisket into thin pieces.
  13. Place the shredded brisket and onions into a large baking dish.
  14. Cover with Carolina-style barbecue sauce.
  15. Mix well until the meat is thoroughly coated with the sauce.
  16. Bake for about 15 minutes so the sauce is warm and there are a few crusty pieces.
  17. Place the brisket on slider hamburger buns.
  18. Serve and enjoy!

Makes about 12 sliders or 6 large sandwiches (approximate cost $1.42 per slider or $2.84 per sandwich).

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Spicy, Slow-Cooked Beef Chili

Things have been crazy busy since I returned to school. Between readings, projects, group meetings, scholarship applications, and whatnot, I feel like I’ve barely had time to cook. To address this, I make big meals on Sunday evening and pack it up into portions that we enjoy throughout the week for lunch and dinner.

One of my go-to favourites is chili. I love chili because it’s hearty, because it’s so versatile, and because I can put it in the slow cooker and come home to a delicious warm meal. I can add just about everything in my pantry and it will still be a yummy chili. Last winter, I made what Bryan calls Texas-style chili. To me, it’s just chili. For the Improv Challenge in August, I made a soup with tomatoes and Anaheim chile peppers, this is more along the lines of what Bryan thinks of as chile. Despite our differing definitions, we both very much enjoy chili (despite that I always slip some chickpeas into the mix, one of Bryan’s least favourite foods, he never complains, what a great guy.).

I went a bit overboard when making chili the other week. I had forgotten just how many servings it makes and added wayyy more herbs and spices than usual. I wanted something different from my usual chili. Unfortunately, our freezer is very full, so there was no rooms to save the leftovers for later. So we ate chili, at least once per day, for nearly a week. Next time, I’ll cut this recipe in half. Or make sure I have plenty of freezer space to save some for another time.

What’s your favourite meal to make in the slow-cooker during the fall months?

Spicy, Slow-Cooked Beef Chili

Ingredients

  • 1 1/2 pounds stewing beef, cut into 1/2 inch cubes – approximate cost $8.00
  • 2 cups beef stock – approximate cost $1.50
  • 1 12 ounce can of tomato paste – approximate cost $1.25
  • 1 28 ounce can of whole tomatoes, diced and liquid reserved – approximate cost $1.25
  • 1 cup dried red kidney beans – approximate cost $0.50
  • 1 cup dried white kidney beans – approximate cost $0.50
  • 1 cup dried chickpeas beans – approximate cost $0.50
  • 1 large Spanish onion, diced – approximate cost $0.75
  • 400 grams crimini mushrooms, chopped – approximate cost $2.00
  • 4 cloves of garlic, minced – approximate cost $0.40
  • 2 tablespoons chili powder – approximate cost $0.40
  • 1 tablespoon cumin – approximate cost $0.20
  • 1 tablespoon paprika – approximate cost $0.20
  • 1 tablespoon cayenne pepper (less if you want to tone down the spiciness) – approximate cost $0.20
  • 1 tablespoon Italian Seasoning – approximate cost $0.20
  • 1 tablespoon dried cilantro – approximate cost $0.20
  • 1 tablespoon sea salt – approximate cost $0.10
  • 1 tablespoon black pepper – approximate cost $0.20
  • 1 teaspoon grapeseed oil – approximate cost $0.10
  • 1 1/2 cups shredded cheese (about 1/4 cup to top each serving) – approximate cost $1.50
  • Baguette (for serving) – approximate cost $2.00

Method

  1. Soak the dried beans.
    1. Bring a large pot of water to a boil.
    2. Add dried beans.
    3. Let cook for 5 minutes.
    4. Turn the stove off.
    5. Put a lid on the pot.
    6. Remove pot from the burner.
    7. Allow the beans soak for at least 1 hour.
  2. Prepare the beef, garlic, and onion.
    1. Heat the grapeseed oil in a frying pan over medium-high heat.
    2. Sautee the minced garlic for 1 minute.
    3. Add the onion to the frying pan and cook for an additional 5-10 minutes. or until the onion softens.
    4. Add the stewing beef and cook until browned.
  3. Putting it all together in the slow cooker.
    1. Add the tomato paste, diced tomatoes (and liquid), chili powder, cumin, paprika, cayenne pepper, Italian Seasoning, cilantro, sea salt, black pepper to the slow cooker first.
    2. Stir well so the flavours mix well with the liquid.
    3. Add the browned stewing beef mixture, soaked beans, crimini mushrooms.
    4. Mix again.
    5. There should be enough liquid to cover the chili. If not, add more beef stock.
    6. Cook at low temperature for about 6 hours (or high temperature for about 4 hours).
  4. Serve topped with shredded cheese and baguette on the side.

Makes about 12 servings (approximate cost: $1.83 per serving).

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From my cookbook collection: Chicken Jalfrezi

Happy Birthday Bryan (The Official Taste Tester here at The Cook’s Sister)! Today, I’m going to celebrate his birthday by sharing links back to some of his favourite foods that I’ve blogged about and share a new recipe that he was very fond of. Check out some of Bryan’s favourites:

As you can probably tell, he really likes Southwest inspired foods and flavours. But… today I’m going to share a recipe from an Indian food cook book that I received as a birthday gift from my best friend a few years ago.

The book is Cooking School: Indian (ISBN 978-1-4075-6263-6 from Parragon Books). Why do I love this book? All of the recipes are formatted to fit on one page. There are beautiful pictures of the dish on the 2-page fold. The directions are broken down to be simple and clear. And best of all, everything I’ve made from this book has bee delicious, tasting just as good as the Indian food at our local restaurants (sometimes the recipes are a variation of what we’re used to, but always fantastic). I’ve made the Tandoori chicken, butter chicken, and now, the chicken jalfrezi.

This book has sat on my shelf for a while. I’ve read through and bookmarked recipes of my favourite dishes at restaurants when I first got it. I’ve thought about giving a few things a try, always dismissing it for one reason or another. It looks too time consuming, I don’t have time to marinate the meat, or I don’t want the apartment to smell like curry for a week were a few of my excuses. So, about a month ago, I finally cracked the cookbook, leafed through the recipes I had bookmarked, and decided on one that I would make.

Afterwards, I contacted the publisher to see if I could share the recipe with you (and, as I’m sure you’ve already guessed, they said yes!). And so the cooking began. I’m not very familiar with cooking Indian food, so I made a  trip to the grocery store and stuck mostly to the original recipe. I added some yellow pepper for colour and used fresh grape tomatoes instead of canned tomatoes. The result? A yummy chicken jalfrezi!

This recipe is about a medium-spicy dish. If you want to turn up the heat,  add more tumeric, cumin, coriander, chili powder, and garam masala. Similarly, use less of these ingredients if you want the dish to be more mild.

Do you stick to a recipe when making new dishes? Or do you feel comfortable making substitutions?

Chicken Jalfrezi

Recipe from Cooking School: Indian (ISBN 978-1-4075-6263-6, http://www.parragon.com), posted with permission from the publisher

Ingredients

  • 1 pound /9 ounces /500 grams skinless, boneless chicken thighs (or breasts) – approximate cost $4.50
  • 1/2 lemon, juiced – approximate cost $0.50
  • 1 teaspoon salt – approximate cost $0.05
  • 5 tablespoons olive oil – approximate cost $0.50
  • 1 large onion, finely chopped – approximate cost $0.75
  • 2 teaspoons garlic paste – approximate cost $0.10
  • 2 teaspoons ginger paste – approximate cost $0.10
  • 1/2 teaspoon tumeric – approximate cost $0.10
  • 1 teaspoon ground cumin – approximate cost $0.10
  • 1 teaspoon ground coriander – approximate cost $0.10
  • 1/2-1 teaspoon chili powder – approximate cost $0.10
  • 5 1/2 ounces / 150 grams canned chopped tomatoes – approximate cost $1.10
  • 2/3 cup warm water
  • 1 large garlic clove, finely chopped – approximate cost $0.10
  • 1 small or 1/2 large red bell pepper, seeded and cut into 1-inch / 2.5 centimeter pieces – approximate cost $1.50
  • 1 small or 1/2 large green bell pepper, seeded and cut into 1-inch / 2.5 centimeter pieces – approximate cost $1.00
  • 1 teaspoon garam masala – approximate cost $0.10
  • Indian (naan) bread or cooked basmati rice to serve – approximate cost $0.50

Method

  1. Cut the chicken into  1-inch / 2.5 centimeter cubes and put in a nonmetallic bowl. Add the lemon juice and half the salt and rub well into the chicken. Cover and let marinate in the refrigerator for about 20 minutes.
  2. Heat 4 tablespoons of the oil in a medium, heavy-bottom saucepan over medium heat. Add the onion and cook, stirring frequently, for 8-9 minutes, until lightly browned. Add the garlic paste and ginger paste and cook, stirring for 3 minutes. Add the tumeric, cumin, coriander, and chili powder and cook, stirring, for 1 minute. Add the tomatoes and cook for 2-3 minutes, stirring frequently, until the oil seperates from the spice paste.
  3. Add the marinated chicken, increase the heat slightly, and cook, stirring, until it changes colour. Add the warm water and bring to a boil, Reduce heat, cover, and simmer for 25 minutes.
  4. Heat the remaining oil in a small saucepan or skillet over low heat. Add the garlic and cook, stirring frequently, until browned. Add the bell peppers, increase the heat to medium, and stir-fry for 2 minutes, the, stir in the garam masala. Fold the bell pepper mixture into the curry. Remove from the heat, and serve immediately with Indian bread or cooked basmati rice.

Makes about 4 servings (approximate cost: $2.80 per serving).

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Red, White, and Blue Chicken Enchiladas

It’s Wednesday and I’m still reminiscing about last weekend. What made last weekend so special? I had a visit with my childhood best friend. The visit was much too short, but I’m still so glad we got to see each other. We hadn’t seen each other for two years. However, we frequently keep in contact through Facebook and blogging (check out Rhi’s blog, she has a super funky post about how to create vibrant and colourful hair). I love how even after so much time apart, conversation comes naturally. We catch up on every day things as if we’ve never been apart. We realize coincidences that, despite being so far apart, we have come to have so many similarities in our lives (from music to pastimes and more). I feel very fortunate that, even after all these years, we remain close friends.

Rhi and Me at her wedding (back in 2007)

The dish I’m featuring today reminds me of Rhi. Not because of any childhood memories, but because of the theme (red-white-and-blue). I made this dish to Celebrate the 4th of July with Bryan. Rhi is living in the United States.

So, what are the red-white-and blue ingredients?

  • Red: Tomatoes, Red enchilada sauce, red peppers
  • White: Chicken, tortillas, mushrooms, cheese
  • Blue: Blue corn tortilla chips

Did you make red-white-and-blue themed treats to celebrate the 4th of July? Please link me to your recipes, I need ideas for next year!

Red, White, and Blue Chicken Enchiladas

Ingredients

  • 8 white tortillas – approximate cost $2.00
  • 3 small boneless, skinless, chicken breasts (about 700 grams) – approximate cost $7.00
  • 1 can diced tomatoes – approximate cost $1.25
  • 1 can tomato sauce – approximate cost $1.25
  • 2 red peppers, diced – approximate cost $2.00
  • 500 grams crimini mushrooms, diced – approximate cost $2.00
  • 1 vidalia onion, diced – approximate cost $1.00
  • 1 teaspoon olive oil  – approximate cost $0.10
  • 3 cloves garlic, minced – approximate cost $0.40
  • 1 tablespoon Italian Spices – approximate cost $0.10
  • 3 tablespoons chili powder – approximate cost $0.15
  • 1 teaspoon dried cilantro – approximate cost $0.10
  • 300 grams Monterey Jack cheese, shredded – approximate cost $4.00
  • 300 grams Old Cheddar cheese, shredded – approximate cost $4.00
  • 100 grams (about 1 1/2 cups) blue corn tortilla chips, crushed – approximate cost $1.50

Directions

  1. Preheat the oven to 350° Fahrenheit.
  2. Bake the chicken until cooked through.
  3. Shred the chicken.
  4. In a large pot, sautée the onion in olive oil until softened.
  5. Add the garlic and continue to cook for 1 minute.
  6. Add the diced tomatoes, tomato sauce, crimini mushrooms to the pot and bring to a simmer.
  7. Simmer for 15 minutes (the liquid should reduce and the sauce should become sort of thick).
  8. Add the red peppers, Italian spice, dried cilantro and chili powder.
  9. Remove sauce from heat.
  10. Fill each tortilla with a portion of the chicken and sauce (you want to have some sauce left over).
  11. Roll the tortillas and place seam side down in a 9×13 baking pan.
  12. Sprinkle with the shredded cheeses.
  13. Pour the remaining sauce over the enchiladas.
  14. Bake for 15-20 minutes (the cheese should be melted).
  15. Remove from over and sprinkle with blue corn tortilla pieces.
  16. Let stand for at least 5 minutes before serving.

Makes about 8 servings (approximate cost: $3.36 per serving).

Slow Cooked Texas-Style Chili

I’m going to derive from my original plan to post about Thai food today. Sorry if you were looking forward to it, but I couldn’t help myself. I’m excited and inspired to write about the Texas-style chili I made over the weekend.

Why is it so exciting? Because this is one of my blogging “firsts.” This is the first time that a reader has asked me to post a specific recipe!

Over the weekend I posted a tweet about the chili:

Texas-style chili in the slowcooker for #dinner it seems wrong to have planned comfort food on a beautiful day! #sunny #warm #SundaySupper

One of my Twitter followers responded asking for the recipe!

I served this chili to a group of friends. It went over well for the most part. Unfortunately, one friend turned it down, I didn’t realize he dislikes kidney beans. I felt bad that everyone else enjoyed the chili and he resorted to snacks for dinner. I’ll remember next time. And hopefully I’ll learn to ask about people’s likes/dislikes before showing up with food.

My Texas-Style Chili recipe is constantly changing. It’s adapted from my parent’s recipe and reading a bunch of Southwest-inspired cookbooks.

I’ve divided this recipe into indicate the usual and optional ingredients. I’m including approximate pricing for the items I included in the chili I prepared this weekend.

I hope you enjoy it!

Slow Cooked Texas-Style Chili

Ingredients

  • 1 pound of lean ground beef – approximate cost $4.00
  • 3 cups of dried, mixed beans (at least 2/3 of which are generally red kidney beans with a mixture of garbanzo, white kidney/cannellini, navy, and fava beans) – approximate cost $3.00
    • Alternately, if you can use canned beans (2 cans of red kidney beans and 1 can of bean medley)
  • 1 bottle of beer (alcoholic or non-alcoholic, I used a honey brown this time) – approximate cost $1.50
  • 1 can of diced tomatoes – approximate cost $1.00
  • 1 can of tomato paste – approximate cost $0.75
  • 4 garlic cloves, minced – approximate cost $0.25
  • 4 tablespoons of chili powder – approximate cost $0.15
  • 1 tablespoon of cumin – approximate cost $0.10
  • 1 tablespoon of salt (or to taste) – approximate cost $0.05
  • 1 teaspoon of vegetable oil – approximate cost $0.05
  • 1 1/2 cups of water

Optional ingredients

  • 1 onion, chopped
  • 1 tablespoon dried cilantro – approximate cost $0.10
  • 1 jalapeño pepper
  • 3/4 cup of frozen corn (or 1 can)
  • 3/4 cup of frozen green beans (or 1 can)

Optional toppings and sides

  • 2 cups of shredded cheese (mozzarella, cheddar, and/or colby)
  • Toast (for serving)

Method

  1. Bring a large pot of water to a boil and add mixture of dried beans, turn the stove off, put a lid on the pot, and let the beans soak for at least 1 hour (skip this step if you’re using canned beans).
  2. Heat the vegetable oil in a frying pan over medium-high heat.
  3. Sautee the minced garlic for 1 minute.
    1. If you’re adding onion, add it to the frying pan at this point and cook for an additional 5 minutes.
  4. Add the ground beef and cook until browned.
  5. Add the chili powder and cumin, cook for about 1 minutes (or until the spices become fragrant).
  6. Add the beer and bring to a boil then cook for about 5 minutes (the liquid should be about half evaporated).
  7. Add the tomato paste and stir into the mixture.
  8. In a large crock pot, combine the meat and spice mixture, beans, diced tomatoes (don’t drain the liquid), salt (to taste), water, and any additional ingredients.
  9. Cook at low temperature for 5-6 hours (or high temperature for 3-4 hours).
  10. Serve as is or with any additional sides and toppings.

Makes about 8 servings (approximate cost: $1.36 per serving + any additional ingredients).

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