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I make great pot roast and this one works as a lovely Passover Brisket that is super tender and bariatric perfect.
I often cook for 2 and while this brisket cooks down in size, when its *just us* I use a smaller 3 pound brisket or boneless short ribs and cut the other ingredients in half.
Author: Susan Maria Leach, Before & After
- One 5 pound untrimmed flat cut brisket
- Kosher salt, freshly ground pepper
- 1 tablespoon vegetable oil
- 2 medium onions, sliced
- 3 stalks celery
- 5 garlic cloves, smashed
- 3 sprigs fresh thyme or ½ teaspoon dried
- 2 bay leaves
- One 28 ounce can whole peeled tomatoes
- 8 ounces baby carrots
- One 750 ml bottle of red wine - use a pinot noir, merlot or burgundy
- 1 tablespoon cornstarch
- Sprinkle the brisket with salt and pepper and brown on all sides in the vegetable oil in a Dutch Oven. Add the onions, celery and garlic and cook, stirring occasionally, until vegetables are softened, 4 to 6 minutes.
- Add the thyme, bay leaves, tomatoes, carrots and red wine. Cover and place in a 350 degree oven to simmer until fork tender, 3 to 4 hours.
- Remove brisket to a plate. If gravy needs thickening, blend cornstarch into ¼ cold water, add to pot on stove, increase heat to high, and cook stirring constantly until gravy is thick and glossy.
- Slice meat across grain, add back to pot and heat to gently warm. Serve with vegetables and gravy.