Dinner on Saturday was brisket cooked in the crock pot served with Rachael Ray's black bean and corn salad and sweet potato fries (frozen). Robert is a big meat-eater, so he loves this recipe. Note that it calls for 8-10 hours in the crock pot on low - I didn't allow myself enough time to do this, so I cooked mine on high for 5 hours. I believe all things are better cooked low and slow, so even though the meat was delicious, I recommend following the recipe's directions on cooking time. The corn salad was a hit, too. I read the user reviews and followed their suggestion to add chopped cilantro. (Also, I'm not sure the frozen corn was thawed after 15 minutes - I would allow 30-45 minutes for this).
Monday, January 19, 2009
01.17.09 Brisket with black bean and corn salad
Dinner on Saturday was brisket cooked in the crock pot served with Rachael Ray's black bean and corn salad and sweet potato fries (frozen). Robert is a big meat-eater, so he loves this recipe. Note that it calls for 8-10 hours in the crock pot on low - I didn't allow myself enough time to do this, so I cooked mine on high for 5 hours. I believe all things are better cooked low and slow, so even though the meat was delicious, I recommend following the recipe's directions on cooking time. The corn salad was a hit, too. I read the user reviews and followed their suggestion to add chopped cilantro. (Also, I'm not sure the frozen corn was thawed after 15 minutes - I would allow 30-45 minutes for this).
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment