This was a comfort food wet dream that I made last night for a group viewing of Tyler Perry's Why Did I get Married Too. Both the dinner and the movie blew my mind. I served it with a side of polenta to help soak up the juices, but mashed potatoes would also be great. The "chili sauce" is not hot sauce, but a condiment found next to the ketchup that is labeled "chili sauce". Note: For those of you that complain that I only eat meat and cheese, we also had a spinach salad with fresh strawberries.
Crock Pot Braised Beef
3 Tbsp butter
salt and pepper
1 (3 pound) beef brisket
1 cup beef broth
1 (12 ounce) bottle chili sauce
1 (1 ounce) envelope dry onion soup mix
2 teaspoons garlic powder
Lightly salt and pepper the roast on all sides. Heat butter in a large skillet over medium high heat. Put roast in the skillet and sear the meat on each side for 1-2 minuted or until lightly browned. Place the roast into a slow cooker. Pour beef broth in the skillet with the juices from the seared meat, stir it around to incorporate any browned bits from the pan and pour the juices over the meat in the crock pot.. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 hours. Pull meat apart into equal-sized juicy-chunked servings. Drizzle with Gorgonzola sauce and serve.
2 tablespoons butter
3 tablespoons flour
2 cups milk
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons freshly grated Parmesan
4 oz Gorgonzola or Blue Cheese crumbles
3 tablespoons minced fresh parsley (optional)
Heat the butter in a heavy-bottomed saucepan over medium flame. Whisk in the flour and cook the flour-butter mixture (roux) for about 1 minute. Do not brown.
Whisk in the cold milk all at once. Continue whisking as the milk comes to a boil. Reduce heat to low, stir in the salt, pepper and cheeses. Whisk and simmer until smooth. Season to taste and add extra milk if it becomes too thick. Serve warm.