This is another one of those “set it and forget it” meat dishes that I love. Like the rest of them, it’s super easy, and just takes time. If you’re at home all day, just start it around noon and it’ll be ready for dinner. If you’re at work all day, stick it in the crock pot on low and it’ll be ready when you get home! Love those kinds of recipes!
About 10 years ago a friend showed me how to make beef brisket using a can of cranberry sauce, a packet of onion soup mix, and beef broth. It made an absolutely delicious sauce and turned out perfectly every time! Of course, I’m obviously not going to use either cranberry sauce (because of the sugar) or onion soup mix (because of…well…everything). So I came up with this version instead.
And it turns out that this makes an even more delectable, irresistible sauce that that old version! My son says that it’s “saucesome.” Real food never disappoints!!
Take your beef brisket (preferably from a grass-fed cow!), and season both sides with salt, pepper, turmeric, and marjoram.
Heat a large skillet until hot and put in some olive oil, then brown the brisket on both sides.
Pick up the brisket and slip some sliced onions into the pan, then place the brisket on top of them.
Then pour in 2 cups beef broth, 1/2 cup red wine, 1/4 cup balsamic vinegar, and 5 pitted dates.
Yes, I said dates! Even if you don’t like to eat dates, stick them in anyway – you don’t have to eat them. They serve the purpose that the cranberry sauce did in my old recipe: they sweeten up the sauce. As they simmer in the liquid, all their natural sweetness seeps out into the sauce and makes it super yummy!!
Pop a lid on it, turn the heat down to low so that the liquid is barely simmering, and leave it for 4-5 hours.
Then you end up with this!
If you’re bothered by the fact of the dates, you can remove them now. Otherwise, kind of mash them down to incorporate them into the rest of the sauce.
I always like to serve this with rice, because the sauce poured over top of the rice is absolutely delicious! And we’re really into turmeric rice lately because it’s pretty, and because turmeric is so healthy, so that’s why it’s yellow.
And that’s it!
(If you want to do this in a crock pot, you’d season and brown the brisket in the oil, then put all the other ingredients in the crock pot and put the brisket on top. Leave it on low all day, or on high for half a day.)
- 1 beef brisket (preferably from a grass-fed cow)
- 1 onion sliced into rounds
- turmeric, salt, pepper, and marjoram
- 2 cups beef broth
- ½ cup red wine
- ¼ cup balsamic vinegar
- 5 pitted dates
- Season the brisket with the spices.
- Heat a large skillet until very hot and drizzle in some olive oil. Add in the onions and then place the roast on top.
- Sear the brisket on both sides until browned.
- Pour in all the liquid and add in the dates.
- Turn down the heat to low and let the liquid barely simmer for 4-5 hours.
- If you don't want to eat the dates, remove them. Otherwise you can kind of mash them down to become more a part of the sauce.
- Serve with rice or something on which you can pour the yummy sauce!
- (To do this in a crock pot, season and sear the meat, then put the brisket in the crock pot on top of the sliced onions and add in the liquids and dates. Cook on high for half a work day or on low for a whole work day.
Shared on Real Food Wednesday