This is not typical of the brisket you would find while road trippin through Texas, but this is definitely a brisket recipe that is worth adding to your recipe book for Sunday lunch.
This is a Tyler Florence recipe and it’s so simple and so flavorful. I used beef stock instead of wine and 2 onions instead of 4. I also made his scalloped potatoes and sliced my thumb on my new mandoline slicer. Not good. After that happened I had to let my mom take over and she doesn’t move half as fast as I do, but she also still has all of her thumb.
So here is what you need to coat the brisket with before searing
4 cloves of garlic, 1/2 tsp kosher salt, rosemary
And here is what it should look like after. Coat the brisket with this and ground black pepper
Sear the brisket in 1/4 cup of extra virgin olive oil
Add the vegetables – 2 red onions, 4 large carrots, 3 celery stalks, 1 16 oz can whole tomatoes, 3 bay leaves, 1 handful of parsley, and 2 cups beef broth
Bake for 3-4 hours in a 325 degree oven and baste every 30 minutes.
AND finally the piece de resistance
You’ve got to try it. It’s just so yummy. Let me know if you like it!
RoadTrippinTexas 