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Slow Braised Brisket
Food & Drink
Prep time: 15 minutes
2 yellow onions
8 medium carrots
1 pound baby yellow potatoes
1 cup pitted datees
2 1/2 pounds beef brisket
1 1/2 teaspoons kosher salt (1 tsp. + 1/2 tsp.)
3/4 teaspoon freshly ground black pepper (1/2 tsp. + 1/4 tsp.)
14.5-ounce can diced tomatoes
3 tablespoons tomato paste
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1/2 cup dry white wine or water
1/4 cup chopped flat leaf parsley
Heat oven to 300°F (with the oven rack in the middle). Take out a 9 by 13-inch roasting pan.
Trim the stem end off of each onion, cut in half from stem to root end, and peel. Then, thinly slice each half into half moons; discard the root. Scatter over the bottom the pan. Peel the carrots and trim the ends. Cut in half crosswise then cut in half lengthwise. Scatter over the onions. Scrub the potatoes and add to the pan along with the dates.
Season each side of the brisket with ½ teaspoon of the salt and ¼ teaspoon of the pepper (about 12 turns on pepper mill each side). Place the b