Hi everyone! This is a delicious looking Celebrity Home Chef Recipe From Karen Cahn, mother of two , food blogger and internet executive. She says that in this photo, she is with a random baby. She has no idea whose it is. in fact, could the mother of this child come claim it please?
She’s been braising meats lately because it’s so friggin cold out and when paired with a bottle of red wine, this really warms you up!
Here is her recipe for the:
“Best brisket ever”:
1 3-4 lb brisket
liberal amounts of salt and pepper
2 onions, sliced
3 carrots, peeled and cut into big chunks
3 parsnips peeled and cut into chunks
2 cloves of garlic
3 sprigs of fresh thyme
1 cup of red wine
3 cups of chicken stock
1 small can of tomato paste
Preheat oven to 350. Salt and pepper both sides of the brisket big time. Meat loves salt. In a dutch oven or cast iron pot, heat a good amount of olive oil and brown the brisket starting fat side down. Brown both sides, for about 3-4 minutes per side to seal in the juicy juices. Transfer to a plate. Keep the fat going and saute the onions. When onions are cooked, deglaze the pan with the wine and cook for a minute, scraping the bottom of the pan for the yummy bits. Add chicken stock, garlic (whole cloves), thyme, tomato paste and cook for a minute or two until everything is combined. Add back in the brisket. The brisket should be almost submerged in liquid. If it’s not, add more chicken stock. Plop the lid on the pot and put it in the oven for 1.5 hours at 350. Then, add the carrots and parsnips and cook for another 1.5 hours at 250. Total cooking time 3 hours. Let the brisket sit in the pot to rest for a while. When you are ready to eat, slice up and serve with lots of the gravy on top. Use potato latkes to sop up the juices. Plenty of red wine down the gullet too. Heaven. Mazel. Tov.
P.S. Here is her blog, Rustic Measures: http://www.rusticmeasures.com/2009/12/best-brisket-ever.html