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Typically I barbecue brisket, it is our standard fare for branding time. I wanted to experiment with new flavors for my brisket and it actually turned out pretty good. We all loved it. Brisket gets falling apart tender when slow cooked and this cooking liquid turned into a wonderful, savory sauce. The Asian flavors were a nice change from our standard barbecue. I love the slow cooker and can’t imagine not having one. Starting the meal in the morning and having it all ready to go in the evening is a huge help when we are busy.
AND THE WINNER IS AMBER !
I have liked Ergo Chef on Facebook!
CONGRATULATIONS AMBER & THANKS TO EVERYONE WHO ENTERED!
Now for the exciting part! THE GIVEAWAY! I have a new knife and I want you to have one too. This isn’t just any knife it is the Guy Fieri’s Knuckle Sandwich 8″ Chef Knife “Big Stick” with Criss Cross Crusher by Ergo Chef.
Now isn’t that the coolest knife you have ever seen? You know it’s going to be awesome coming from superstar chef Guy Fieri. I was super impressed with this knife, not just for it’s great looks but the comfort and ease of use. It has such a great feel to it. It is sturdy and stable but not too heavy. I easily chopped vegetables, sliced meat, like the brisket above, chopped nuts, garlic, herbs, all with ease. It is now the first knife I reach for. My son said, “Mom can we have steak tonight, cause I need to use that knife.” Maybe a little big for a steak knife but it will definitely do the job! On the handle end of the knife there is a criss cross crusher for garlic, nuts and the like. How handy is that! My favorite thing about the knife is that I can chop for an extended period of time and my arm doesn’t get tired or ache, it is truly comfortable to use, like it was made just for me.
Here are a few more of the attributes:
- The blades are precision heat treated to 56RC to keep a great edge
- Patented ergonomic design is created to be an extension of your hand for natural comfort
- Made of high carbon German stainless steel (X50CrMoV15) for stain resistance
- Full tang and abbreviated bolster adds strength and balance
- Hollow ground ovals in blade promote less stick and smoother cuts
How to win: (required entry)
You must do at least one of three things:
1) follow Ergo Chef on facebook
2) follow Ergo Chef on twitter
3) Subscribe to the Ergo Chef Blog
*Leave a separate comment for each for entry
For additional chances with comment for each:
*follow Miss in the Kitchen on facebook
*follow Miss in the Kitchen on twitter
*subscribe to Miss in the Kitchen by email or RSS
Okay so that’s six chances to win but at least one of the top 3 are required. I’m serious about this knife, in fact I’m starting a piggy bank to save for a whole set! You will love this knife, you will use it more than any other knife you own. So what are you waiting for?
Contest will close on Friday, May 27th at 10:00 p.m. mountain time.
Fine print: Open to US residents only. I was supplied with a knife from Ergo Chef to review and Ergo Chef is supplying the knife to giveaway. Comments and opinions are my own.
photo courtesy of Ergo Chef
Asian Beef Brisket with Broccoli and Water Chestnuts
- 3 to 4 pounds beef brisket
- 2 beef bullion cubes
- 2 cups hot water
- 1/2 cup honey
- 1/2 teaspoon ground mustard
- 1 tablespoon ground ginger
- 2 teaspoons toasted sesame oil
- 1/3 cup soy sauce
- 2 garlic cloves minced
- 3 cups cooked rice
- 4 cups steamed broccoli
- 1 can sliced water chestnuts
- 2 tablespoons cornstarch
Place brisket fat side up in slow cooker. In a mixing bowl combine hot water and bullion cubes stirring until they are pretty much dissolved. Add honey, dry mustard, ginger, sesame oil, soy sauce and garlic cloves. Stir until well combined and pour over brisket. Cook for six to eight hours in slow cooker.
About 30 minutes before serving, prepare rice and broccoli and stir water chestnuts into broccoli at the end cooking, just so they have a chance to get warm.
Remove brisket from slow cooker, cover and set aside.
Pour cooking liquid into a container and allow to sit and for fat to separate. Skim as much of the fat as possible from the liquid and discard. Place liquid into a sauce pan and add cornstarch, whisking until smooth. Cook over medium high heat until sauce has thickened.
Slice brisket. Serve over rice with broccoli and water chestnuts, and thickened sauce.