Instructions

1. Finely chop the garlic and rosemary together. Sprinkle half the salt over top and use the flat side of your knife to mash the mixture into a paste. Place the garlic paste into a bowl. Stir in 2 tablespoons olive oil.
2. Heat the remaining 2 tablespoons olive oil in the bottom of a cast iron skillet over medium high heat. Season the brisket with salt and pepper. Brown the brisket in the skillet on both sides, about 5 minutes total.
3. Place the brisket into a slow cooker. Brush the paste over top. Pour in the wine. Set the cooker on high and cook until the meat is very tender, about 6 hours.
4. Transfer the brisket from the cooker to a cutting board, reserving the liquid. Tent with aluminum foil and let the meat rest while you prepare the sauce.

Sauce

1. Heat 2 tablespoons butter in the skillet over medium high heat. Add the mushrooms. Cook until golden on one side, turn and cook until golden on the other side, about 7 to 8 minutes total. Sprinkle the mushrooms with flour and season with salt and pepper. Pour about 3 cups of the liquid from the cooker into the pan.
2. Stir in the mustard. Cook until the sauce thickens slightly. Reduce the heat to low. Stir in the sour cream and dill.
3. Cook the egg noodles in boiling salted water according to the package directions.
4. Drain the noodles in a colander. Cut the brisket against the grain into thin slices. Spoon noodles onto a platter.
5. Ladle the stroganoff sauce over the top of the noodles. Lay slices of brisket on top. Garnish with additional fresh dill.
6. Rus9c Bolognese over Pasta Rags Browning the veggies and beef is the essence of this rich, rustic sauce. Slowly simmering and reducing the sauce concentrates the flavors.
7. Rustic Bolognese Sauce Pour the olive oil into a large pot over medium high heat. Add the onion, carrots, celery and garlic. Cook until soft, about 8 to 10 minutes. Add the beef to the pot. Season with salt and pepper and cook until the beef is browned, about 15 to 25 minutes.
8. Stir in the tomato paste and cook for 5 minutes more. Pour in the red wine and simmer until the wine reduces by half, about 8 to 10 minutes more.
9. Pour in enough stock to cover the beef. Add the thyme and oregano. Reduce the heat to medium and simmer the sauce. Continue simmering the sauce for 2 to 3 hours. Add additional beef stock to the sauce as it reduces. The idea is to create a rich depth of flavor by reducing and then adding stock.
10. Pasta Rags Bring a pot of water to a boil and add a generous amount of salt. Use a pizza cutter to slice the pasta sheets into 3-inch x 1-inch strips. Cook the pasta in the water for about 3 to 5 minutes. Drain well. Toss the pasta with the sauce and add the Parmesan cheese. Serve a bowl of extra sauce on the side.

1. Slowly simmered spicy sausage marries okra, chicken and shrimp in this pot of perfection. Red beans and rice complete the Bourbon Street experience.
2. Heat the olive oil in a large pot over medium high heat. Add the flour and whisk until the roux is bubbling and turns a dark mustardy color, about 5 to 10 minutes.
3. Stir in the onion, peppers, celery and garlic and cook until soft, about 10 minutes.
4. Pour in the sherry and add the thyme and bay leaves. Stir in the tomatoes, clam juice, chicken broth, tomato paste and Worcestershire and bring to a boil.
5. Add the sausage, chicken, okra and beans. Reduce the heat, cover the pot and simmer until the chicken is cooked through and the sauce thickens, about 1 hour.
6. Add the rice and shrimp to the pot and cook until the shrimp turn opaque, and the rice is plump, about 8 to 10 minutes. Season with salt and pepper and garnish with fresh parsley. Ladle the stew into bowls and dig in!
7. Sunday Best Dressed Wow your family and friends by serving this stew in individual crocks. I love using white dishes because they are a perfect background for the rich colors of this dish. I often choose ceramic crocks with lids, made by skilled artists. Stoneware casseroles are a lovely alternative. In a pinch you can use pasta bowls to serve your jambalaya.
8. Slow Cooker Corned Beef with Root Veggie Puree and Sautéed Cabbage You needn't wait for Saint Patrick' s Day to celebrate this dish. Purchase a brisket that has been cured or cure your own. Slowly braise it in beer. Finish with a traditional sauté of cabbage and serve with a piquant, mustardy sauce.
9. Corned Beef & Root Veggie Purée Place the corned beef into the slow cooker. Cover with beer. Add the bay leaves, peppercorns and mustard seeds. Cook on high for 7 to 8 hours. During the last 2 hours of cooking, add the veggies to the slow cooker.
10. Cook until the veggies are fork-tender.
11. Transfer the beef to a platter and tent with aluminum foil to keep warm. Use a slotted spoon to transfer the vegetables from the slow cooker to the bowl of a food processor. Add the butter and pulse to puree. Season with salt and pepper. Keep warm.
12. Sautéed Cabbage Heat the olive oil in a pan over medium high heat. Cook the bacon in the pan until browned and crisp, abut 3 to 4 minutes. Remove the bacon from the pan and place onto paper toweling to drain. Add the onion to the pan and cook until soft, about 5 minutes.
13. Add the cabbage to the pan and cook until just soft, about 8 to 10 minutes more. Transfer the cabbage to a bowl. Crumble the bacon and sprinkle on top of the cabbage. Keep warm.
14. Horseradish Sauce Whisk together the horseradish, sour cream and mustard. You can add a spoonful or two of the corn beef cooking liquid to thin and add flavor to the sauce.
15. Cut the corn beef, across the grain, into thin slices. Place a generous spoonful of puree onto a plate. Top with a spoonful of sautéed cabbage. Lay slices of corned beef on top. Dollop with a tablespoon of sauce.
16. Sunday Jump Start Use leftover corn beef in your picnic wrap. Check out the recipe for Ruben Pinwheels.