Worcestershire Brisket
Serves: 6
Ingredients
- 2 yellow onions, quartered
- 3 celery stalks, chopped
- 2 carrots, peeled and chopped
- 4 sprigs rosemary
- 4 bay leaves
- 3 pounds beef brisket
- ½ cup Wildtree Worcestershire Sauce
- ½ cup beef broth
- 2 lemons
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Wildtree Italian Salad Dressing Mix
- 2 cups kale, thinly sliced
- ½ cup carrot, grated
- ½ cup radicchio, thinly sliced (or red cabbage)
- 2 pounds potatoes
- ½ cup milk
- ½ cup Greek yogurt
- 1 tablespoon butter
- ½ cup shredded cheddar cheese
- ⅓ cup chives, chopped
Instructions
- Add onion, celery, and chopped carrots to the bottom of a slow cooker. Top with rosemary and bay leaves. Place brisket on top of the vegetables. Stir together the Worcestershire Sauce and beef broth then pour over the top of the brisket. Season with salt and pepper if desired. Cook on high for about 2-3 hours or until tender and cooked through. Whisk together juice from 2 lemons, honey, Dijon, and Italian Salad Dressing Mix. Combine the kale, grated carrot, and radicchio in a bowl. Toss with the dressing from step 2. Refrigerate until you are ready to serve. Cube potatoes and add to a pot. Cover with water; bring to a boil and cook until fork tender, about 15 minutes. Drain potatoes, return to pan and mash to desired consistency. Stir in the milk, Greek yogurt, butter, cheddar, and chives. Season with salt and pepper if desired. Slice brisket and serve with kale slaw and mashed potatoes. Can be served with the vegetables from the slow cooker.
