Tina Brisket

"Directions are for using a cast iron roaster like a Le Creuset or, a skillet and slow roaster: Brisket not sure of exact size 3 to 4 tablespoons olive oil 3 8oz cans Delmonte Tomato sauce (the regular sized one, not small one and yes, it’s canned tomato sauce) - if using a slow cooker, may need to use 1 can less of the tomato sauce due to spacing concerns Mirepoix mix ($3 or so from fruit/veggie aisle because it's so easy, or"

Prep Time

30MINS

Cook Time

3.5 HOURS

Paired With

Main Protein

Beef

Ingredients

IngredientQuantity
Listed below Lots of love

Directions

Directions are for using a cast iron roaster like a Le Creuset or, a skillet and slow roaster:

 

 

Brisket 

3 to 4 tablespoons olive oil

3 8oz cans Delmonte Tomato sauce (the regular sized one, not small one and yes, it’s canned tomato sauce) – if using a slow cooker, may need to use 1 can less of the tomato sauce due to spacing concerns

Mirepoix mix ($3 or so from fruit/veggie aisle because it’s so easy, or make your own equal parts chopped carrots, onions and celery about 2 cups total)

6 or 7 medium potatoes, like Yukon, slice in half (if in a slow cooker, space may force you to use less)

6 or 7 Carrots (peeled), long ones cut in 3’s, shorter in 2’s

 

 

Heat oven to 300F.  Use the olive oil to heat the mirepoix on medium until the onions are almost clear. Add the brisket and brown.  Season to taste with salt and pepper to taste (I don’t add salt).  Remove from the heat.

 

* If using a cast iron, add in the extra carrots, and the potatoes.  Add in the tomato sauce, then fill the cans  with water (or leftover beef or chicken broth) and add that to the pot which  makes kind of a soupy tomato sauce.  Cover it and put in the oven for about 3 to 3.5 hours.

** if using a slow cooker, after everything is cooked in the skillet, put in the slow cooker. Add the carrots and potatoes.  Add the tomato sauces and use the  equal parts water (or broth) to clean out the skillet for anything left behind.   Cook for 1 hour on high, then on low for 6 hours until tender. 

 

When serving, I carve the meat and put the potatoes on the side of the plate and smash them with butter and sour cream and ground pepper, with lots of the gravy all over everything. 

As always, it’s better the next day after the brisket has soaked overnight in the gravy.   And this really is awesome on a cold wintery day.