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More for the Slow Cooker: Wine Braised Brisket and Indonesian Chicken in Peanut Sauce

Wine Braised Brisket (adapted from Canadian Living Magazine)


2 large onions, diced



1/4 tsp. dried rosemary (4 ml)

½ tsp. bourbon pepper blend (can use ¼ tsp. cayenne pepper as a substitute if needed)

4 lb. boneless beef brisket (2 kg)

3/4 cup dry red wine (175 ml)

1/2 cup beef stock (125 ml)

1/2 cup thawed cranberry cocktail concentrate (125 ml)

1/4 cup soy sauce (50 ml)

4 large cloves garlic, minced

½ cup dried cranberries (you can use fresh instead if you prefer)

2-3 large sweet potatoes (scrubbed or peeled, your preference) and cut into chunks

1/4 cup flour (50 ml)

Instructions: Place onions in large bowl. In small bowl, mix together salt, pepper, rosemary and cayenne pepper/pepper mix. Rub this mixture all over the beef brisket. Place the brisket on top of the onions, fat side down. In another bowl, mix together the wine, stock, cranberry concentrate, soy sauce, and garlic. Pour this marinade over the brisket, cover and refrigerate for 12-24 hours. (Note: if your slow cooker is styled in such a way that the crock part separates from the “mechanical” part, you can simply marinade right in the crock).

If you have marinated the meat in a bowl, remove the meat to a plate so that you can put the onions and the marinade down into the slow cooker first and then add the meat. Toss in the cranberries and the sweet potato chunks. Cook on low for 12 hours until the meat is so tender that it falls apart. Remove the meat and allow to stand for 10 minutes before serving. Meanwhile, prepare the gravy. Whisk the flour into 1/3 cup water and then whisk this into the marinade in the slow cooker; turn it up to high, cover, and cook for 20 minutes until thickened.

Indonesian Chicken in Peanut Sauce (adapted from Canadian Living Magazine and Sarah Moulton)


8 skinless chicken thighs (or about 4 skinless breasts)

5 carrots, sliced

2 onions, chopped

2 cloves garlic, minced

3/4 cup smooth peanut butter (175 ml)

1/4 cup soy sauce (50 ml)

1 tsp. (can increase to 1 T. if you really like lime) lime juice

1 T. peanut oil

1 T. sesame oil

1 T. honey

1/2 tsp. ginger (2 ml)

3-4 chopped green onions

1 cup frozen peas (250 ml)

1 tsp. white wine vinegar (5 ml)

2 green onions, sliced (optional, for garnish)

1/2 cup chopped unsalted peanuts (125 ml) (optional, for garnish)

Instructions: Place chicken, carrots, onions, and garlic in the slow cooker. In a bowl, whisk together 1 1/4 cups water, peanut butter, soy sauce, lime juice, oils, honey, and ginger. Stir in chopped green onions. Pour this mixture into the slow cooker. Cover and cook on low for 4-6 hours until the vegetables are tender and chicken juices run clear when poked with a fork. Add peas and vinegar and continue to cook on low for 10 more minutes. Serve garnished with the green onions and the chopped peanuts.

One response »

  1. Yes! I’m going to try this one.


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