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Beef Brisket

September 17, 2017 By Beth Nydick Leave a Comment

Brisket has always been a staple at my holiday dinners. My dad loves it alongside the array of veggies we make for the meal. A good brisket cooked well, has a deep flavor and a lip-smacking texture, so unbelievably tender moist and scrumptious. As many of you know I don’t eat Brisket but everyone in my house does including Spike, (I know…”don’t give your dog people food”).  I serve brisket, over roasted carrots and onions. DO NOT skip the initial browning, it makes a HUGE difference in the end. Plus make sure you carve it with a very sharp knife and slice it against the grain.  

 

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Created by Beth Nydick on September 17, 2017

  • Prep Time: 25m
  • Cook Time: 1h
  • Total Time: 1h 25m
  • Category: Dinner

Ingredients

  • 1 lean beef brisket roast (about 3 pounds)
  • Kosher salt and black pepper
  • 1 large onion, cut into 1-inch wedges, leaving root and end intact
  • 2 cloves garlic, minced
  • 4 large sprigs fresh thyme or 1 teaspoon dried thyme
  • 6 tablespoons tomato paste
  • 3 medium carrots (about 8 ounces), scrubbed and cut into 2-inch pieces
  • 2 medium yukon gold potatoes (about 8 ounces), cut into 2-inch pieces
  • Chopped parsley, for serving

Instructions

  1. Preheat the oven to 325 degrees. In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Season both sides of brisket with 1 teaspoon each salt and pepper. When the oil shimmers, add the brisket fat side down and cook until dark golden, 3 to 4 minutes.
  2. Turn the brisket and cook the other side until browned, 3 minutes more. Remove the meat from pot and add onions, garlic, and thyme. Cook until the onions begin to soften and the ingredients become fragrant, about 4 minutes.
  3. Stir in tomato paste and 4 cups water and bring to a simmer. Return the brisket to the pot, fat side up; cover and transfer to the oven. Cook until almost tender, about 2 hours and 45 minutes.
  4. Add the vegetables, submerging them slightly in the cooking liquid. Continue cooking until the vegetables are tender, 30 to 45 minutes more. Transfer the meat to a cutting board, and remove the vegetables with a slotted spoon.
  5. Skim as much of the fat from the cooking liquid as possible; season with additional salt and pepper. Slice the brisket against the grain. Serve, topped with parsley, with vegetables and cooking liquid on the side.
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Hi! I'm Beth! Blue Barn Kitchen is a health focused lifestyle brand with simple and creative recipes, meal planning and lifestyle programs, making living healthy effortless. Read More

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Add those veggies! It so much easier to make a hea Add those veggies! It so much easier to make a healthy dinner when you have roasted a whole bunch of veggies. Last nite I made zucchini with scallion, carrots with parsley , tomato with garlic and it took me 5 minutes. Here is how to make veggies fast and tasty.
1. Pull all the veggies you have in the house that you can cook. Pick 3 to 4.
2. Chop everything into big pieces or keep whole.  3. Add to a bowl, add olive oil, salt and pepper. Get really crazy and peel some garlic to throw in. Put it all onto 1 or more oiled pans.
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Stop by my house on your travels and I'll fill up your glass.⠀. 
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Serves: 6-8⠀
Recommended Barware: Pitcher⠀
 5 Meyer lemons, zested⠀
 1 cup Meyer lemon juice⠀
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 3 cups vodka⠀
1. In a pitcher add lemon juice, zest, syrup, and vodka or gin, stirring until combined.  #Cocktails #cocktailsofinstagram #cocktailparty #cocktails🍹 #cocktailgram #cocktailculture #cocktailrecipes #cocktailmaking #cocktailathome #cocktailrecipe #cocktails🍸 #cocktailsforyou #cocktailinspiration #cocktailspecial #cocktailgarnish #cocktaillove #cocktailgown #cocktailblogger #cocktailstyle #cocktaillife #cocktailshaker #cocktailoftheweek #cocktailsathome #cocktailtime #cocktailtime
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