Just 1 Degree

I lived in Colorado from the first to the third grade and was luck to learn to ski while there. Over the years since I have not gotten to ski as much as I’d like living in places like Alabama, Washington DC and southern California.

The Cleveland, Ohio, area has been my home for the last 20 years and when I first moved to the area I thought I might get a little more skiing in. While Cleveland doesn’t have much in the way of mountains, they have a few small hills and is at least close enough to New York and Pennsylvania to make it an easier trip.

Our first winter there, we decided we wanted to go skiing and had our day picked out. The snow had fallen for weeks and it was finally be a bright sunny day. The only problem was that it was to be cold. Really cold.

In fact the overnight low was supposed to dip down to zero (farenheit). The night before we debated about going. Sure it was going to be sunny, but zero degrees is really cold to be out skiing. The Ranting Wife finally decided that if there was at least 1 degree, we’d go. The next morning as we were making the final decision, there was exactly 1 degree.

Double-Onion Beef Brisket Recipe

This would have been a great dish to return home to. So warm and inviting.

A typical slow cooker dish. Very simple.

You can sear the meat first, or take the easy route and just throw it in.

Mixing the sauce.

If you pre-cook the onions, they really do taste better.

Not very pretty, but great tasting.

Delicious!

Double-Onion Beef Brisket Recipe

prep 35 min ∙ cook 360 min ∙ source Tasteofhome.com
INGREDIENTS

1 fresh beef brisket (4 pounds)
1-1/2 teaspoons kosher salt
1-1/2 teaspoons coarsely ground pepper
2 tablespoons olive oil
3 medium onions, halved and sliced
3 celery ribs, chopped
1 cup chili sauce
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 envelope onion soup mix
DIRECTIONS

1. Cut brisket in half; sprinkle all sides with salt and pepper. In a large skillet, brown brisket in oil; remove and set aside. In the same skillet, cook and stir onions over low heat for 15-20 minutes or until caramelized.

2. Place half of the onions in a 5-qt. slow cooker; top with celery and brisket. Combine the chili sauce, brown sugar, vinegar and soup mix. Pour over brisket; top with remaining onions.

3. Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices; serve juices with meat. Yield: 10 servings.

NUTRITIONAL INFO

4 ounces equals 327 calories, 11 g fat (3 g saturated fat), 77 mg cholesterol, 971 mg sodium, 18 g carbohydrate, 1 g fiber, 38 g protein.