This product makes an easy one-dish dinner look gorgeous
By Donuts, Dresses and Dirt
I don't know why I only make this easy, delicious one-pan comfort food once a year. Really, I don't. There is virtually no prep, the house smells HEAVENLY when it is cooking, and you can even freeze it once it's cooked – making it a perfect do-ahead meal.
I was particularly excited to make my brisket this year as I had a brand new pan to use, courtesy of AOL Lifestyle Collective. They are hosting their first ever Food Awards, and asked me to be one of the judges.
I had no sooner said "yes" when I was on the receiving end of more than a dozen cookbooks, kitchen gadgets and cooking tools and utensils (this job is SO much fun, I tell you!).
And my hands-down favorite of the bunch was this gorgeous Le Creuset baking pan.
It was the perfect size for the brisket, and I love the fact that it can go from oven to serving like a champ. To accompany the brisket I made another favorite one-pan dish – roasted carrots and potatoes. But this time I "hasselbacked" the potatoes instead of quartering them. I recently discovered this technique for another post I was working on and am officially obsessed.
- 1st cut brisket (read this great article about brisket for more info)
- salt and pepper
- garlic powder
- 3 stalks celery, diced
- 1 large onion, sliced
- 1 12-ounce bottle chili sauce
- 1 bottle beer
- 1 pound carrots, trimmed, peeled and quartered lengthwise
- 1 pound new potatoes, scrubbed
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- fresh thyme and rosemary sprigs
- Make the brisket the day before serving: Pre-heat oven to 400; line a baking pan (large enough to hold the brisket snugly) with foil.
- Remove all but 1/4″ fat from the brisket – place, fat side up, in the pan. Season generously with salt, pepper and garlic powder. Top with onions and celery.
- Roast, uncovered, for 40 minutes. Place chili sauce over. Fill the empty bottle 1/3 with water and shake; pour over meat. Reduce oven to 350; cover pan and cook for 1 1/2 hours. Add beer and cook for 40 minutes more. Let cool and refrigerate overnight. Slice and put back in sauce (at this point you can freeze for later).
- Re-heat, covered, at 350 for 30 minutes, basting occasionally.
- Make the vegetables: Pre-heat oven to 475; line a baking sheet with parchment paper.
- To hasselback the potatoes, work with one potato at a time and place on a cutting board with 2 chopsticks (or wooden spoons) as shown above. Cut slits in the potato, about 1/4″ apart, slicing almost all the way through (the chopsticks will keep you from slicing too far).
- Toss the carrots with 1 tablespoon oil; season with salt and pepper and place on your prepared baking sheet. Place potatoes on the sheet and brush with 1 tablespoon oil; season with salt and pepper. Scatter thyme and rosemary on top of the vegetables.
- Bake for 20 minutes; melt the butter with remaining tablespoon oil. Remove pan from oven and brush the potatoes (which should have started to fan out slightly) with the butter/oil mixture, being sure to get it between the slices. Bake for an additional 20 minutes. Serve immediately.
The post Brisket With Roasted Carrots and Hasselback New Potatoes first appeared on Donuts, Dresses and Dirt
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