Get out your slow cooker

The mornings are cool these days as the equinox approaches tomorrow and Autumn is on its way.  My kitchen in Downey is in need of a lot of love but I can use my slow cooker and make some yummy meals that will serve me and give me left overs.  There are a lot of recipe books to use for slow cooking but I particularly like the NEW SLOW COOKER because after the food is cooked to death there are suggestions for fresh toppings or sides that include vegetables, fruits and salsas to brighten up the main ingredient.  It is part of the Williams-Sonoma library but you can get it elsewhere too. Williams-Sonoma cookbook

This is a recipe taken from this book and modified:

Beef Adobo with Mango Salsa

beef adobo with mango salsa

great new book

 Recipe:

3-5 lb beef brisket
salt and pepper to season
2 Tbs avocado oil ( or a substitute with any other high smoke oil)
1 yellow onion, finely chopped
1 large carrot ( I used 5 small finger size) peeled and finely chopped
10 cloves garlic, smashed
3 bay leaves ( I get mine from Penzey's spice)penzey's spice-bay leaves
4 star anise
1 cup rice vinegar
1/2 cup soy sauce - low sodium
Mango salsa for serving

mis en place

star anise and bay leaves

when do you get to use this beautiful spice?  It adds a bit of licorice flavor - try it

smashed garlic

Smash garlic cloves by using the side of a large bladed knife like a chef's knife or a cleaver

Method:

Season the brisket lightly with salt and pepper.

In a large heavy frying pan over medium-high heat, warm the oil.

When the oil is hot, add the brisket and sear turning as needed to brown on both sides about 8 minutes total:

braised brisket

Transfer your brisket to your slow cooker.

Pour off most of the fat from the pan and return it to medium high heat. 

Add the onion and carrot and saute until softened and just beginning to brown, about 6 minutes

Add the garlic, bay leaves and star anise and cook for 1 more minute

Pour in the vinegar and soy sauce and stir to dislodge any browned bits on the pan bottom. (note: if you are using a non stick pan there will be no bits)

all in the pot- 8 hours to go

Transfer the contents to the slow cooker

Cover and cook on the LOW setting for 8 hours, basting the meat with the braising liquid 2 or 3 times if possible.

Transfer the beef to a plate and keep warm  

Strain the braising liquid into a small saucepan and retrieve the garlic cloves from the sieve. 

Let the liquid stand fore a few minutes and then skim away the fat with a large spoon ( I usually put mine in the fridge and the fat will come to the surface which is then easy to remove)

Using a fork smash the garlic cloves into a paste then add to the braising liquid. 

Bring to a rapid simmer over high heat and cook until slightly reduced, about 5 minutes

MANGO SALSA

ingredients in place - pretty green

Except for the small peppers this looks rather "green" but this salsa will produce a splash of color as well as sweetness with a kick

This is an organic Keitt mango.  They are large, in good supply and priced well in the markets right now.  Watch for them to get soft to the touch for ripeness.  They will not turn yellow or orange

Recipe:

1 Keiit mango or 2 small , peeled, pitted and diced- to produce 2 cups

1 small or 3 finger size bell pepper, diced

1 small serrano chile, seeded and minced (don't forget your gloves)

4 green onions, including tops, thinly sliced

1/4 cup cilantro, coarsely chopped

1 1/2 TBs fresh lime juice

1/4-1/2 tsp salt

mango cutter

Use a mango cutter if you like mangos.  It carves the meat of the mango right off the seed effortlessly.  Peel the mango first.  Then cut a bit off the bottom to make it sit flat on your counter.  Then cut a bit off the top so that you can eyeball the seed and position the blade around it.  Push down.  Turn the mango curved side up and it will slice and dice perfectly.  This one is made by OXO and by now you know where I'm going to link this mango pitter-Oxo

cut mango

turn over and cut from the back side

mis en place

Method:

Toss all ingredients together gently

Cover and refrigerate for at least 30 minutes.

mango salsa

Pretty colorful now, don't you think?

This salsa is a good complement to the spicy and somewhat salty meat.

I love this salsa on white fish as well.

I have another mango salsa recipe in my blog that has fresh ginger in it.  Try this one too.

Bon Appetit!