Smokey Beef Brisket
Super-Fast Slow Cooking
The Line Up
2 1/2 lb beef brisket, halved
1 TBSP smoke flavored cooking sauce
1 tsp salt
1/2 tsp pepper
1/2 c onion, chopped
1/2 c ketchup
2 tsp dijon mustard
1/2 tsp celery seed
The Game Plan
Rub brisket with smoke flavored cooking sauce, salt and pepper; place in slow cooker. Top with onion, combine remaining ingredients; spread over brisket. Cover and cook on low setting 8-9 hours. remove brisket and keep warm. Transfer cooking juices to a blender; process until smooth. Serve with brisket. Serves 4-6
Coach's Post Game Conference
I used dried onion flakes (just dumped a bunch in) as I didn't have any onions in the house the night I made this. Also, I am WAY too lazy to blend cooking juices, who says this had to be smooth? It was perfectly acceptable and presentable without blending the juices smooth! Also - I ended up freezing 1/2 of the meat and some of the sauce for another meal in the future!
Final Score
Coach - Triple
Catcher - Triple
The All-Star - wasn't feeling well this night and didn't taste it!
Mashed Parsnips and Potatoes
Food Network - Tyler Florence
The Line Up
4 lbs yukon gold potatoes
2 lbs parsnips
kosher salt and freshly ground black pepper
1 c heavy cream
1/2 stick (1/4 c) butter
2 TBSP chopped chives
Game Plan
Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot. cover them with cold water and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20-30 minutes.
Meanwhile, in a small pot, gently heat the cream and butter over low heat. When the vegetables are done, drain them well.
Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
Coach's Post Game Conference
I've never had parsnips before and had to do a Google image search at the store to figure out what I was looking for. So if you're like me I'll let you know they look like white carrots, and (at least at my local grocer) are also packaged in plastic bags like carrots frequently are. The parsnips added a unique taste to the standard mashed potato.
I did NOT pass the potatoes through a ricer or food mill... I used my potato masher and was pleased with the texture. Also - no chives added.
This recipe makes a BOATLOAD of mashed food product. Coach and I each had multiple helpings the first night and then had them again with steaks a few nights later.
Final Score
Coach - triple
Catcher - triple
***edited - Please note - this was marked as dairy free for the brisket portion of the recipe. The potatoes & parsnips are NOT dairy free as written, though the could be with a few substitutions - please see label disclaimer in "True Confessions" 11/7/2013***
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