Good Lifestyle

The chest is a piece of meat notoriously hard. It takes the best pitmasters up to 18 hours of smoking at low temperature to fight thebeef in a state of acceptable tenderness. But through the miracle ofsmookerWhere moisture and heat combine to transform even the most difficult cuts into spoon-tender masterpieces, this braised chest can be worked in a state of soothing delight of the soul, with only about 15 minutes of preparation work.

Nutrition:380 calories, 25 g of grease (8 g saturated), 350 mg of sodium

Serves 10

You will need

1 tablespoon of olive oil
3 LB Brisket (preferably with a thin grease cap always attached)
Black salt and pepper
1 bottle (12 oz) Dark beer
2 cups of low sodium chicken broth
2 tablespoons of tomato pulp
2 great yellow onions, in quarters
1 bouquet of carrots, peeled
8 podsGarlic, peeled
2 bay leaves
1/4 cup 2%Greek yogurt
2 c. Chopped fresh parsley
1 spoon with prepared horseradish

How to do it

1. Heat olive oil into a large cast iron pan or jumping pan.
2. Season the chest everywhere with black salt and pepper.
3. Searez in the pan for about 7 minutes, until all sides are golden gold.
4. Place in a slow cooker.
5. Add beer to the pan and scratch gold bits. Pour on the chest.
6. Add stock, tomato paste, onions, carrots, garlic and the leaves of the bay at the slow cooker.
7. Cover and cook up for 4 hours (or low price up to 8 hours), until the chest is very tender.
8. Combine yoghurt, parsley and horseradish in a mixing bowl.
9. Remove the handle from the stove and cut into thin pieces. Discard the leaves of the bay.
10. Serve the chest in a deep and shallow bowl with onions, carrots and a broth ball poured on the top.
11. Garnish each serving with a spoon of horseradish cream.

Eat

Remnants of love

Three ways to transform an extra chest into a premium of next day:

• Brisket French quenching: slicing the finely chest, above with caramelized onions and Swiss. Serve with a hot cup of the belt liquid.
• Hash beef console: cooking potatoes and dice onions in a saucepan until tender, then stir in the shredded chest, the dijon mustard, the Worcestershire and some of the remains of bogs.
• Brisket Nachos: Shut up the meat, then use it in the best tortilla chips as well as pepper cheese, pinto beans, Jalapeños sliced ​​and salsa verde.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!