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Slow Cooker Brisket (Davita.com)

This is a great recipe for those people who love red meat but want to eat it in a healthy way. I show how you to serve it in a way that won't impact your health whether your struggling with diabetes, high blood pressure, kidney disease. It's low sodium as well. Plus you get to COOK WITH BEER!!!

Ingredients
2-1/2 pounds beef brisket, fat trimmed
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1/2 teaspoon allspice
1 teaspoon garlic, minced
2 tablespoons tomato sauce, no salt added
1 teaspoon dehydrated beef bouillon powder or granules
12 ounces light beer
1 cup onion, chopped
3 cups potatoes

Preparation:
** Leach potatoes to reduce potassium content. To leach: peel and cut each potato into 16 bite-sized pieces, place in a very large pot and add 1 to 2 gallons tap water, set aside and soak for 2 hours. Drain and rinse.
** Place beef brisket in slow cooker. Combine all other ingredients except vegetables, and pour over brisket.
** Add onion, cover and cook on low for 8 to 10 hours, or cook on high for 4 to 5 hours until meat is tender enough to pull apart with a fork.
** Drain potatoes and add to slow cooker. Turn heat to high and cook covered an additional 30 minutes or until potatoes are cooked.

Quick Pickled Cucumbers (From Ready-To-Cook-Meals)
Ingredients:
1/4 cup rice vinegar
1 tablespoon sugar
kosher salt
1 Kirby cucumber, very thinly sliced
1/4 sweet or white onion, thinly sliced

Preparation:
In a medium bowl, combine the vinegar, sugar, and 1/4 teaspoon salt, stirring until the sugar and salt are dissolved. Add the cucumber and onion and toss to combine. Let sit, tossing occasionally, at least 15 minutes and up to 6 hours.

Carrot Salad with Cumin (From the How to Cook Everything®)
By Mark Bittman

Ingredients:
1 1/2 pounds of baby carrots trimmed or halved if they are longer than 4 inches
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin, or more to taste
Salt and freshly ground black pepper

Preparation:
Steam or boil the carrots until barely tender (you want a bit of crunch here), then shock by placing in a bucket of ice and water and pat dry

Whisk together the juices, olive oil, and cumin; sprinkle with salt and pepper and pour the dressing over the carrots. Toss, taste and adjust the seasoning, and serve.

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