Slow cooking rules

Elle, who is a peach, gave me the fab cookbook, Biggest Book of Slow Cooker Recipes. Because I'm impatient, I had to break it in almost as soon as possible. So, this past weekend, Randy and I supped on slowcooked BBQ beef brisket and twice baked potatoes.

For the beef, you take a 2-3 lb slab of brisket (or English roast,* because that's what ol' Kroger had on hand) and season it with about 1 tsp of chili powder, 1 tsp of salt, 1 tsp of black pepper, and 2 tsp of garlic powder. Place it in the bottom of your slow cooker. In a separate bowl, mix 1/2 c. ketchup, 1/2 c. chili sauce, 2 tbsp Worchestshire sauce, 2 tbsp apple cider vinegar, 1/2 bottle of beer, 1/4 c brown sugar, and I added some chili flakes, onion powder, and bbq sauce (a splash). Pour the liquid mixture over the beef in the slow cooker - cook on low for 8-10 hours, on High for 5 hours. At which time, you take the meat out and place it on a cutting surface, and take a few cups of the remaining liquid (fat skimmed off to the best of your ability) and place it in a skillet, add a splash of water and a few tbsp of flour, turn the heat to med high, and whisk, allowing the mixture to thicken. Slice the meat thinly and serve with the thickened sauce.

For the potatoes, I take one large baking potato and lighten lube it up with some olive oil and kosher salt. Place uncovered on the rack of a 400 deg. oven for about 35-45 minutes until tender. Meanwhile, mix a splash of cream or milk, a splash of chicken broth (optional), 1 tbsp butter, 3 tbsp sour cream, any any or all of the following to taste: salt/pepper, scallions or sauteed onions, bacon, shredded cheddar/jack or grated parmesan cheese. When the potato is done, slice in half lengthwise and remove the flesh of the potato into the bowl with the cream/cheese/etc. mixture. Mix well. Spoon the potato mixture back into the potato skins. Top with a handful of grated cheese and return to the oven for another 5 minutes to melt the cheese.


*From Hormel.com: "Cross-rib Roast - A cross-rib roast contains the meaty portions on the top of ribs 3 through 5. The best results occur when it is pot-roasted. The cross-rib roast is also known by the following names:
Boston Cut
English Cut
Bread and Butter Cut
Shoulder Clod."