To Sear or Not to Sear is NOT the question.

Last nigh I just couldn't get it up to cook much of a dinner for the hubs.  I'm blaming the lingering flu I've had, married with the fact that I was woken up (again) by the most annoying 13 year old girls who can shut their traps at 6:15a.m. as they wait for the bus outside my house.  (I'll save you the horror of what I yelled at them from my window.  Let's just say, they were quite today.)

I digress. 

Since I didn't really "cook" much last night, I had to get busy today on my brisket.  Tonight's menu: Slow-cooked Brisket, mashed potatoes and gravy.  Nothing fancy or really new today--but I needed the brisket for a "leftover" idea I had for later this week. (I'll get to that later.)

At any rate, the choice cooking method in my house for weekday brisket is the slow cooker--becuase really, who doesn't LOVE the crock pot?!  If I could, I'd marry it. 

For years I've been crockin' it up because of simplicity.  I throw the ingredients in, usually some form of veggies, set and forget it.  That's the beauty of it, right?  It usually comes out to be pretty darn good and all are happy at my place.  But, as cooks will tell you--you should sear your meat before you cook it....so I figured I'd give it a shot.

I will never go back, even in the crock pot, meat must be seared.

The benefits of it are really a mixed bag of reviews--some say that it helps trap the juices, others say it doesnt.  What I did find to be true though is that it did leave the meat with a yummy carmalization and better drippings to make gravy from later.  I also liked the texture difference.  A little crispiness to my meat is good.

Tonights brisket: a hit, one-hundred times over.  Here's the recipe:

Ingredients:
One Brisket (medium, about 2lbs)
3-5 potatoes (I used creamer yellows and red)
1/2 cup all purpose flour
2 carrots, diced into large pieces (hint: cut at an angle, they're prettier when served!)
1 can (15 oz) diced tomatoes w/ juices
1 garlic clove, peeled
1/4 cup beef broth
4 tablespoons olive oil

Get the crock pot ready--set it out, but DON'T turn it on untill all the food is in, lid is on.  Chop up all the veggies and layer the carrots, potatoes and garlic on the bottom of the pot. 

In a large saute pan, on medium heat, bring the olive oil temperature.  Using a large mixing bowl, flour all sides of the brisket. (A thin layer is good, be careful to not let it cake/become thick.)  Over heat, brown all size of the brisket until brown/carmalized color appears.  (approx 2-3 minutes per side) 

Transfer the roast to the crock pot.  Layer with tomatoes and beef broth.  Cover. 

Cook on low for 4 hours. Or 6. Whatever suits your fancy, it's really hard to overcook in the pot.

Transfer the roast to a cutting board and let it rest for 5-10 minutes.  Resting ALL meat is a good idea before you slice and serve.  It gives the meat an opportunity to come back together, let the juices settle I've learned. 

So tonight's recipe isn't all that interesting really--but good.  HOWEVER, on slate for tomorrow night is a pasta dish using the left over brisket, egg noodles and a homemade sauce.  Mmm.