March Madness on A Plate

March 11, 2019

Good news. I saw the first hint of a daffodil stem pop out of the ground the other day and that was encouraging but winter is not over by a long shot for many of us, no matter the days are getting longer and the sun is higher in the sky. It is just darn cold and we all know that March can be notorious for surprises that drive many of us mad. That’s why this beyond tender and oh so delicious beef brisket is just the thing to make and take your mind off the relentless cold. Nice thing about this is once it is put in the oven, you can pretty much leave it on its own to slow cook and fill the house with an aroma that will tempt all your senses.

Sometimes I change out the veggies like in the photo where braised bok choy is a stand in for carrots and homemade cavatelli do duty for the potatoes but whatever you choose as a veggie and starch to go with the brisket, it’s all good and great as a leftover meal too

March Madness 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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