Mary Ann's Blog
Fall into Fall Cooking
November 4, 2016
It was inevitable. The first frost is on the pumpkin and my cooking habits have changed. I have abandoned the grill for the oven and hearty, slow cooked foods. I like the comforting smells wafting through the house that slow cooking imparts. Case in point, oven cooked beef brisket. I spotted a nice looking piece at the butcher the other day and decided that was going to be dinner. Brisket is a cut of meat that lends itself to slow cooking; throw in some chunks of carrots, onions, celery and garlic and what could be easier. Prep time start to finish is about 15 minutes. Cooking time about an hour and a half for a two pounder; even better made a couple of days ahead. Are you in?
Beef Brisket Bake
Serves 4
Olive oil
2 pound piece beef brisket
Salt and pepper
4 carrots cut into 3 inch chunks
2 ribs celery ditto
3 or 4 small potatoes cut into chunks
3 garlic cloves sliced thin
1 large Vidalia onion, cut into chunks
1 bottle beer
2 tablespoons tomato paste
In a stovetop to oven large casserole with cover, lightly film the bottom of the pan with olive oil and bring to medium heat. Salt and pepper the brisket on all sides and brown it well in the oil. Scatter the carrots, celery, potatoes, garlic and onions around the brisket and season with salt and pepper.
Mix the beer and tomato paste together and pour in along the side of the pan. Bring everything to a boil. Turn off heat and place casserole covered in a 325F oven and bake for about 1-1/2 hours or until meat is tender. Remove brisket from casserole. Allow to cool, then slice and return slices to pan; serve hot with some of the vegetables and juice.
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