A WINTRY WEEKEND’S BRISKET

A WINTRY WEEKEND’S BRISKET: Comfort Food for the Heart & Soul

On those cold wintry days & nights, comfort food is the number one choice that is requested. And so it began four hours ago when the promise of another winter storm was forcasted. This is a recipe that my Dad handed down to me and has been tweaked with some variations to deepen the flavor of the sauce. Brisket is so forgiving that you can vary the ingredients to your tastes and enjoy it even days later. Add a simple salad and crusty bread to wipe the remaining sauce…Delicious!

WINTRY WEEKEND BRISKET

Ingredients

6 lb brisket

2 cups beef stock

3 onions,  sliced

4-5 cloves garlic, sliced

1 red pepper, diced

1 large can San Marzano tomatoes, crushed

portobello mushrooms, large cubes

thyme, bay leaf

2-3 carrots, sliced in 1/2 inch pieces

3 potatoes, chopped in large cubes

1 T dijon mustard

1/4 cup red wine vinegar

2 T brown sugar

2 T molasses

DIRECTIONS

1. Preheat oven to 350 degrees. Salt & pepper brisket. Place brisket in a hot skillet and brown on both sides.

2. Combine the next seven ingredients in a large stainless pan and place brisket on top.  Cover with foil and cook for 2 1/2 – 3 hours.

3. Add the remaining ingredients and cook for another hour. Remove from oven and let sit for 1/2  hour.

4. This recipe freezes well for leftovers. Just remove from freezer, let thaw and reheat for 15-20 minutes.It’s also great as an appetizer Stuffed Mushrooms with Brisket, Pulled Brisket Spring Rolls, Brisket Bruschetta. Have fun and enjoy!