Chocolate Cream Pie Murder (Hannah Swensen #24)(57)

BEERY GOOD BEEF BRISKET

You will need a 4 to 5quart slow cooker for this recipe.



8 small red potatoes (not peeled, just wash them)

12 fresh carrot nuggets (found in produce aisle al- ready pared—I used Bunny brand)

4 small onions, quartered 1 small can button mushrooms, drained 4-pound beef brisket, trimmed and cut in half 1 can (14.5 ounces) beef broth (I used Swanson)

? cup dark molasses (spray inside of measuring cup with Pam or another nonstick cooking spray for easy removal)

1 cup beer (I used Guinness Stout)

1 teaspoon marjoram 1 teaspoon thyme ? teaspoon cardamom (if you don’t have it, use cinnamon)

1 Tablespoon minced jarred garlic ? teaspoon coarsely ground black pepper 2 packages dry beef gravy mix, the kind that makes 1 cup (I used Schilling)

salt and pepper to taste





Hannah’s 1st Note: If you don’t want to use beer in this recipe, you can substitute a cup of beef broth or a cup of tomato juice.



Spray the inside crock of your slow cooker with Pam or another nonstick cooking spray. (This will make it easier to wash later.)



Place the red potatoes in the bottom of the crock.



Place the carrot nuggets on top of the potatoes.



Place the onion quarters on top of the carrot nuggets.



Place the drained, button mushrooms on top of the onion pieces.



If you haven’t already done so, cut the beef brisket in half and trim off the layer of fat to make it as lean as possible.



Add both pieces of brisket to your crock.



Place the beef broth in a mixing bowl.



Add the dark molasses to the beef broth.



Add the cup of beer to the bowl.



Add the marjoram, thyme, and cardamom (or cinnamon) to your bowl.



Add the jarred garlic to the bowl.



Add the coarsely ground black pepper to the bowl.



Sprinkle the contents of ONE package of dry beef gravy mix over the pepper in the bowl.



Put the 2nd package of gravy mix on the counter next to the Crock-Pot in case you need it later. (You may, or you may not – it all depends on how juicy your onions and meat are.)



Hannah’s 2nd Note: I’ve used Lawry’s Seasoned Pepper in place of the coarsely ground black pepper. It’s good!



Mix the ingredients in the bowl together with a whisk or a wooden spoon. Continue to whisk or mix until everything is well blended.



Pour the contents of the bowl over the ingredients in the crock.



Put the cover on your slow cooker, plug it in, and turn it to LOW.



This dish needs to cook on LOW for 8 to 10 hours. You can also turn it up to HIGH for 2 hours and then turn it back down to LOW for an additional 4 to 5 hours.



You will be through cooking when you can easily pierce the brisket with a fork and the potatoes and carrots are also fork tender.



To serve, remove the pieces of brisket from the crock and place them on a cutting board. Cut the brisket into 8 to 12 pieces.



Remove the vegetables from the crock and place them in a serving bowl.



Cover the bowl and the meat platter with foil to keep them warm.



Check the gravy that has formed. If the gravy isn’t thick enough, turn the Crock-Pot up to HIGH and sprinkle in the 2nd package of dry beef gravy mix.



Stir in the gravy mix and cook until the gravy is thick enough to pour over the warm brisket on the meat platter.



Yield: 8 to 10 servings of tender beef and tender vegetables.





SAVORY TORTILLA CUPS

Preheat oven to 350 degrees F., rack in the middle position.



1 bottle Italian dressing (I used Kraft)

1 can finely grated Parmesan cheese (I used Kraft in the green foil can)

12 ten-inch flour tortillas





Spray the inside of 12 regular-size muffin cups with Pam or another nonstick cooking spray.



Hannah’s 1st Note: Usually muffin pans have 12 cups in them. You can also use 2 muffin pans with 6 cups in them.



Hannah’s 2nd Note: I’ve filled these baked Tortilla Cups with mixed vegetables, rice, or beans. Just don’t try to fill them with something that’s too wet or the cups will get soggy.



Place the Italian dressing in a shallow bowl that’s larger than the size of the tortillas.



Place the finely grated Parmesan cheese in another shallow bowl a bit larger than the size of your tortillas.



Using tongs, dip one tortilla in the bowl with the Italian dressing. Then flip it over so that both sides are coated with the dressing.



Again using tongs, remove the tortilla from the bowl with the dressing and lay it flat in the bowl with the finely grated Parmesan cheese.



Flip the tortilla over so that both sides are coated with the cheese.



With impeccably clean fingers, place the center of the coated tortilla in one of the muffin cups, pressing it down to the bottom.



Once the bottom is flat, press the tortilla cup against the sides of the muffin cup. Your object is to form a tortilla cup that lines the inside of the indentation.