Tuesday: Beef Brisket with Carrots
Serves: 4 Prep: 20 Cooking: 3 hours
Ingredients
For the Brisket1 (4 lb) beef brisket
3 tablespoons olive oil
1 tablespoon kosher salt
1-2 teaspoons ground black pepper
4 large carrots, cut into 3” chunks
5-6 shallots, halved
3 celery stalks, cut into 3”chunks
1 head garlic, cut in ½ through the middle
28 oz can whole tomatoes
2 ½ cups dry red wine
1 bay leaf 6-8 sprigs fresh thyme
4 sprigs fresh rosemary
2 tablespoons flat-leaf parsley, roughly chopped
Kitchen string
For the Potatoes
2 lbs russet or creamer potatoes, peeled and quartered
2-3 tablespoon butter
1 cup milk
Kosher salt
Pepper
Instructions
1
Preheat the oven to 325 degrees F.
2
Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
3
Using kitchen string, tie the herbs in a bundle.
4
Place a large heavy-based pot over medium-high heat and add olive oil. Place the brisket in the pot and sear on both sides brown.
5
Transfer brisket to a plate and add carrots, onion and celery to the pot.
6
Brown vegetables, then add the garlic, tomatoes (crush them by hand), red wine, bay leaf, thyme, rosemary, and parsley.
7
Transfer the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
8
Meanwhile, bring a pot of salted water to a boil.
9
Add potatoes and cook until tender but still firm, about 15 minutes.
10
In a small saucepan, heat milk and butter until its melted – set aside.
11
Drain potatoes and return to the pot over medium heat.
12
Stir for 1 minute to remove excess moisture.
13
Mash potatoes with a fork and add butter and milk.
14
Season with salt and pepper to taste. Cover and set aside.
15
Remove the brisket to a cutting board and let it rest for 15 minutes.
16
Remove the herb bundle.
17
Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
18
Slice brisket across the grain and serve over mashed potatoes with carrots.