Fall is a time for cozy nights in, comfort food, and spending time with loved ones. As the leaves change colors and the weather gets cooler, it’s the perfect time to try out some new recipes. If you’re looking for some inspiration, here are two of the best recipes for fall courtesy of The Pioneer Woman that will surely please whoever dines at your table.
Slow Cooker Brisket
This slow cooker brisket is a tasty dish for an autumn night. It’s easy to prepare and packed with flavor.
- 1 1 oz. envelope of onion soup mix
- 1 tbsp. of light brown sugar
- 1 1/2 tsp. of kosher salt
- 1/2 tsp. of ground black pepper
- 1 3 lb. piece of beef brisket (flat cut)
- 8 fresh thyme sprigs
- 8 whole garlic cloves
- 2 bay leaves
- 1 lb. of carrots, peeled and cut into 2-inch pieces
- 1 lb. of golden baby potatoes
- 3 celery stalks, cut into 1-inch pieces
- 1 large sweet onion, cut into 8 wedges
- 2 1/2 cups of beef stock
- 2 tbsp. of Worcestershire sauce
- 2 tbsp. of cornstarch
- In a small bowl, combine the soup mix, sugar, salt, and pepper. Sprinkle the mixture over both sides of the brisket and rub it into the meat.2.
- Place the meat, fat cap side down, into a 6- to 8-quart slow cooker. Place the thyme sprigs, garlic, and bay leaves on top of the brisket. Add the carrots, potatoes, celery, and onion over the top.3.
- In a liquid measuring cup, whisk together the stock, Worcestershire sauce, and cornstarch until the cornstarch is fully dissolved. Pour the liquid into the slow cooker. Cover and cook on high for 5–6 hours, or low for 8 hours, until the brisket is tender to slice but not falling apart.
- Remove the brisket from the slow cooker and transfer to a cutting board, fat cap side up. Remove and discard the thyme sprigs and bay leaves. Thinly slice the brisket against the grain. Serve alongside the vegetables, drizzled all over with the gravy from the slow cooker.
Candied Sweet Potatoes
Candied sweet potatoes can be enjoyed year-round or as a delicious Thanksgiving side dish that will surely be a hit with your guests. Not to mention, it’s also very easy to make.
- 3 lbs. of sweet potatoes (about 5 medium), peeled and cut into 1/2-inch thick rounds
- 1/2 cup of light brown sugar
- 6 tbsp. of unsalted butter, melted
- 1/4 cup of maple syrup
- 1 1/2 tsp. of kosher salt
- 1 tsp. of ground cinnamon
- 1/2 tsp. of ground ginger
- A pinch of nutmeg
- 2 tsp. of bourbon (optional)
- Preheat the oven to 400 degrees Fahrenheit. Whisk together the brown sugar, butter, maple syrup, 1 tablespoon of water, salt, cinnamon, ginger, and nutmeg in a large bowl (plus the bourbon, if using). Add the sweet potatoes to the sugar mixture and toss to coat.
- Pour into a 13-by-9-inch casserole dish. Spread the sweet potatoes into an even layer and pour any leftover sugar mixture over them.
- Bake the sweet potatoes until tender and the sauce thickens into a glaze, 45–60 minutes, stirring every 15 minutes. Let cool for 10 minutes before serving.