Crock Pot Beef Brisket Over Egg Noodles With Buttered Peas $1.96 pp



Albertson's butchers will cut and wrap for FREE whole beef brisket for just $1.99 lb. I have them cut it into 3 lb. pieces. I had the pasta in the pantry and peas in the freezer.

You will need:

From the Store
•  1 – 3lb. Beef Brisket
•  1 lg. Yellow Onion
•  1 Pk. Favorite Egg Noodles
•  1 Pk.Frozen Peas
From the Pantry
•  Pressed Garlic
•  1 Bottle of Beer (not dark)
•  ½ stick of Butter
•  Mrs. Dash Seasoning
•  Olive Oil
•  Beef Bouillon Cube

Steps

#1 THE NIGHT BEFORE – Season brisket well on all sides with salt and pepper. Heat large skillet to med. high. Add enough olive oil to coat the pan. Carefully brown the brisket on all sides (about 2 min. on each side). Place in crock pot and add 2 bouillon cubes..
#2 Reduce heat to med. and add the onions to the heated pan and cook for about 3 min. or until translucent (do not brown). Add the garlic and cook for about 1 min. (Do not burn the garlic). Add the bottle of beer and scrape all the brown bits from the bottom.
#3 Pour pan mixture over the brisket. Set crock pot to low and allow to cook for 8-9 hours (overnight). In the morning slice the brisket across the grain, remember, when in doubt, ring the buzzer and ask your butcher to show you what way to slice the meat. Return the sliced meat to the crock pot with the liquid.
#4 1 hour before dinner time, put crock pot on high to reheat it through.
#5 Make the egg noodles according to package directions.
#6 Add peas to boiling pot of noodles and remove from heat. Allow to set for about 3-4 minutes.
#7 Drain both the noodles and the peas and toss with the butter. Season with Mrs. Dash Seasonings.
#8 Serve with Fresh Crusty Bread.

View the Printer-Friendly version
with pictures
without pictures
© The Residential Chef 2018