Ingredients
7 lbs beef brisket
2 tsp kosher salt
20 grinds black pepper
1 tsp onion powder
1/2 cup extra virgin olive oil
4 cups beef broth
Directions
Heat oven to 325 F. Add salt, pepper and onion powder to both sides of the brisket. Add oil to a large pot/pan and sear brisket over high heat on both sides until browned nicely. Grab a 9x13 or 10x16 casserole dish and add brisket. Pour broth over brisket and into the casserole dish. Cover tightly with 2 pieces of aluminum foil and cook in the middle of oven for 3 hours. My brisket’s temp was 175 F at 3 hours. When ready to serve, slice into 1/4 inch slices and save broth for meat and mashed potatoes.
BONUS RECIPES for full St. Patty's Day theme!
Mashed Potatoes
Ingredients
5 lbs red potatoes, mostly peeled and cut into large/even sized chunks
2 sticks of butter
Enough milk to make a nice mashed potato (start with 3/4 cup)
Kosher salt and pepper to taste (start with 1 tsp salt and 5 grinds of pepper)
Directions
Add potatoes and water to a large pot and bring to a boil. Cook until potatoes are tender. Drain potatoes. Add potatoes back to pot with butter and put the lid on for 5 minutes while butter melts a bit. Add milk, salt and pepper and mash with potato masher. Then get in there with a hand mixer and mix until potatoes are smooth. Keep lid on until ready to serve. Be sure to serve with beef gravy (we like to make a pool in our mashed potatoes!)
Buttered Cabbage
Ingredients
2 heads of green cabbage, sliced into 1 inch x 2-3 inch pieces, core removed
1 stick butter
Kosher salt and pepper to taste (start with 1 tsp salt and a few grinds of pepper)
Directions
Add butter to pot with cabbage, salt and pepper. Cook over medium-high heat until cabbage is tender, but not overcooked! Stir occasionally. Super important NOT to overcook your cabbage.
Pan Seared Carrots
Ingredients
2 lbs carrots, peeled and sliced into 1/2 inch slices on the diagonal
1/2 stick butter
Kosher salt and pepper to taste
Directions
Add carrots, butter, salt and pepper to a large pan over medium heat. Add lid and cook until just tender. Stir occasionally and do not overcook.
Horseradish Cream Sauce
Ingredients
1 TBS prepared horseradish
1/2 cup sour cream
1/2 cup mayo
1 TBS grainy mustard
1 TBS dijon
Pinch of salt
Few grinds of pepper
1 TBS chopped fresh parsley
Directions
Mix all ingredients in a small bowl. Serve over beef brisket.