Good evening, Fam! Happy Passover, and happy “heck YES we’ve got brisket for dinner and didn’t have to spend hours cooking it” night! Thank you, thank you to the culinary team for having wayyyyyyy more patience than us, because getting this brisket just right takes time y’all. First, the beef needs to be roasted on high to get it nice and caramelized. Then the pan gets deglazed with red wine, tomato, and a flavor-enhancing combo of herbs + aromatics. And then, finally, it goes into the oven to braise for 3 to 4 hours to achieve tender perfection.
So, what are you gonna do with this extra time you’ve got now that you didn’t have to wait for brisket to finish braising? Our vote would be to come up with more things to put everything bagel spice on 😉
What’s in your bag:
- Brown sugar rubbed brisket braised in tomato sauce
- Braising liquid
- Roasted red potatoes with garlic confit + herbs
- Asparagus with everything bagel spice
- Pickled fennel
What you’ll need from home:
- Casserole dish
- Aluminum foil-lined sheet tray
Total prep time: 20 minutes
The Brisket + Braising Liquid
- Preheat your oven to 350F.
- Place your sliced brisket and braising liquid into your casserole dish. Cover tightly with foil and pop into the oven for about 15 minutes or until warmed to your liking.
- Carefully remove the brisket when ready to serve, leaving the braising liquid behind.
The Roasted Red Potatoes and Asparagus
- Preheat the oven to 350F.
- Place the roasted red potatoes on one side of your aluminum foil-lined sheet tray and heat in the oven for 10 minutes.
- After 8 minutes, remove the tray carefully from the oven and place your asparagus on the other side of the sheet tray.
- Pop the entire tray back in the oven for another 6-8 minutes or until all is warmed to your liking.
Alrighty it’s chow time! We know you’re hungry so we’ll keep the set up super simple: Arrange your brisket, taters and asparagus on your plate, along with some of that pickled fennel. Dig in 🙂
#Dinnersolved, dinner served.
Show us how you WECO!
