Carver and I have an anniversary coming up- we met nine years ago at the end of this month. We were both different people then, our lives bare little semblance to the lives we lead today.
We have moved and stayed. We have loved and mourned. We have grown three times over now and our hearts are fuller for it. We have eaten many delicious meals and many not so spectacular meals.
Our dinner from last night was firmly planted in the win column. One pan, meat, veggies, slow simmer, and assembled during naptime (with an hour plus to spare). I swear he loves me a little more after eating this brisket. If only Charlie was as excited about it….
Easy Weekend Brisket
1 yellow onion, thinly sliced
4 carrots, cut into 2″ pieces
4 celery stalks, cut into 2″ pieces
4 red bliss potatoes, quartered
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
Salt & pepper
2-4 cups low sodium beef broth
- Preheat oven to 350 degrees. Season brisket with salt & pepper
Coat the bottom of a large Dutch oven with olive oil.
Sear brisket on each side over high heat. Remove from pan.
Add onions & garlic to the pan and cook until golden and slightly translucent, stirring frequently. Add 1/2 cup broth.
Remove half the onions and let rest with the brisket. Add half of the remaining veggies to the pan and stir to coat. Add half the Italian seasoning.
Return the brisket and onions to the pan then top with the remaining veggies and Italian seasoning.
Cover the Dutch oven and cook for 3.5-4 hours. I stirred about every hour, being sure to add enough liquid to continue braising the brisket. You don’t want to cover the meat, but you should have a couple inches of simmering liquid throughout the cooking process.
Let the brisket rest 15 minutes before slicing & serving. We sliced this across the grain and served with the veggies.
Optional leftovers: make quick coleslaw, and add barbecue sauce and thick bread for a decadent sandwich.