Sunday Brisket

Happy Easter everyone.
“To plant a garden is to believe in tomorrow.”
 Audrey Hepburn

Yes, the brisket is under all of the veggies…

What a great, easy Easter dinner for this week’s theme “Spring Break” over at the cooking club and it certainly breaks up my usual holiday routine.

I was in the mood for something new and different this past holiday weekend so I dug out the smallest brisket of two in the freezer and struck out to find one good recipe that I haven’t made in years Hay’s House Brisket recipe that a friend gave me about 30 years ago, but I decided to make Ina’s recipe which I preferred on this particular day since I was lucky enough to have all of the simple ingredients. I didn’t make any notable changes to Ina’s recipe, but I did brown the brisket before putting it into the oven for the 3-hour braise then I added a few extra herbs and seasonings.

Of course, we have plenty of leftovers that we will enjoy for a day or two and I did share with friends.  I was glad to get back to an easier holiday dinner prep with not a lot of hands-on time and only added a couple of sides to go with the brisket, carrots Vichy, mashed potatoes with whipped butter, Crème fraîche, and fresh chives.

A large roasting pan is perfect for this recipe and of course, being non-stick makes for an easy clean up. I started with a 6 pound brisket and trimmed some of the fat where it was too thick to have an even thinner layer across the brisket. Season well with salt and pepper and brown on both sides and sprinkle about 2 teaspoons of dried oregano over the brisket. Toss in 6 peeled and trimmed carrots, chunked up, 1 1/2 big fat sliced sweet onions, 6 cloves of peeled and smashed garlic cloves, 3 ribs of chunked up celery, 3 fresh bay leaves, 6 sprigs of fresh thyme, two or three fresh oregano stems. Finally, pour in a good tomato juice, I used a thirty two ounce jug plus 3 small v-8 juices
To come up to about 3/4 the way up the brisket as Ina suggests.

Cover the prepared brisket with sheets of parchment paper and tightly cover again with heavy duty foil…Since I checked my brisket at 2 hours I carefully peeled back a corner of the foil to check the moisture level and paid attention to resealing the foil tightly around that corner.

* Notes: I braised at 325º for 3 hours, checked for tenderness and added another 30 minutes to finish.

We thoroughly enjoyed our brisket dinner and since spring has arrived, I look forward to easy cooking days ahead.


Link to Ina’s brisket recipe: https://www.foodnetwork.com/recipes/ina-garten/brisket-with-carrots-and-onions-recipe-1944457