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Amazingly Delicious Beef Brisket with Vegetables and Mashed Potatoes

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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

Tyler Florence recommends serving this Brisket with Potato Pancakes, but we opted for plain old Mashed Potatoes – maybe it’s a California thing…

Peel and cube 6 – 8 medium Russet Potatoes.
Place them in a large saucepan and cover with water.
Add about 2 teaspoons of Salt to the water and boil for 15 – 20 minutes over medium-high heat until the Potatoes can be easily pierced with a fork.
Turn off heat.
Strain Potatoes and return to pan.
Add 1/4 cup Butter.
1/2 cup Sour Cream.
Salt and Pepper, to taste.
Mash with a Potato Masher until they reach the desired consistency.
If you like, you can stir in Chives, Bacon Bits and/or shredded Cheese.

Enjoy!

Seagull at Channel Islands Harbor Fish Dock



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Comments

  1. Anonymous says

    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

  2. Pachecopatty says

    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;-)

  3. Lizzy says

    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~