- salt and freshly ground black pepper
- olive oil
- finely chopped fresh basil
- finely chopped fresh thyme
- chicken stock
- Nice Malbec wine or other full-bodied red wine
- canned crushed tomatoes
- tomato paste
- white sugar
- eggs
- vanilla extract
- sugar
- milk
- vanilla extract
- Tres Leches Mixture:
- heavy cream
- sweetened condensed milk
- evaporated milk
- Icing:
- sugar
- salt
- baking powder
- all-purpose flour
- Cake:
Always keep the slow cooker covered for the specified cook time. Removing the cover lets heat escape, adding 15 to 20 minutes to the cook time. Only remove the cover if a recipe specifies and only after the first 2 hours of cooking.
An extra-large slow cooker is especially good for large cuts of meat that need a long, slow braising. A 5- to 6-quart cooker, especially an oval one, allow roast to sit comfortably with enough room for additional ingredients and liquids.
For even more flavor, before rubbing the roast, sear in a hot 12-inch skillet on both sides, just until browned. Transfer to slow cooker insert and continue preparing the recipe as written.
Leftovers? Shred the meat for tacos or serve with beans and cornbread.
Leftover brisket and sauce freezes well in an airtight container up to 3 months.
- Worcestershire sauce
- finely chopped yellow onion
- apple cider vinegar
- ketchup
- pepper SAVE $
- salt
- garlic powder
- celery salt
- ground cumin
- chipotle chili powder
- packed brown sugar
- honey
- Kosher salt
- all-purpose flour
- dark brown sugar
- melted margarine
- sugar
- flour
- eggs
- pareve milk
- cinnamon
- Juice of 1/2 lemon
- sugar
- dried tart cherries
- all purpose flour
- sugar
- cinnamon
- ginger
- pure maple syrup
- raw chopped pecans
- baking powder
- all-purpose flour
- yellow cornmeal
- large eggs
- vegetable oil
- honey
- sugar
- salt
- soy milk
- extra virgin olive oil
- Coarse salt and freshly cracked black pepper
- Ingredients
- vegetable broth
- Optional: sea or kosher salt and freshly ground black pepper