This wonderfully flavorful recipe comes from Tyler Florence. When I purchased organic, grass-fed Beef from Novy Ranches at the Channel Islands Farmers’ Market this morning, I knew I wanted to do something special with it. We made this recipe with Spring Onions, Carrots, and Celery from the Farmers’ Market and Rosemary and Italian Parsley from our garden.
This dish is destined to become one of John’s signature meals that we will enjoy again & again! It’s truly the best brisket either one of us has ever had. Besides the quality and tenderness of the beef, the herbs, wine, and vegetables roasted into a sublime sauce that we thickened with just a Tablespoon of Wondra flour. The carrots absorbed so much flavor that they were a treat in and of themselves.
This would be a wonderful dish to make for company because once you put it in the oven, you just let it be – and your house smells so inviting. The last hour was the hardest because it smelled so good! But we just had to wait – and it was so worth it!
Mashed Potatoes
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| Seagull at Channel Islands Harbor Fish Dock |
Hi, Susan! Where are the instructions on cooking the brisket? We cook them on our Big Green Egg & would love to try your recipe! Thanx!
Bob Smith OSR
Yum, your brisket does look good and I agree with your choice of mashed potatoes. I make brisket once or twice a year, next time I’m adding more veggies to the pot;-)
I only started making brisket a few years ago…so I’m excited to see you mention your favorite recipe! I’ll have to make this once this oppressive heat is gone (October!!!). Thanks, Susan~