Sunday dinners traditionally revolve around a roast. While I don’t always follow tradition, I love the opportunity to embrace a braised dish that you get to smell all day long and enjoy the fruits of your labors at the end of a fun filled weekend. While perusing Pinterest for a change from what I already have pinned, I discovered a blog called Primal Palate that even has a free app of recipes and grocery list planning.
There I saw the name Caramelized Beef Brisket. I love brisket and caramelization, but wasn’t sure that they could be successfully combined. Challenge on! The best part was that it had 3 ingredients!!
I picked up a beautiful grass-fed brisket from Whole Foods and seasoned both sides with salt and pepper.
I then rough chopped a yellow onion for the bottom of my roasting dish (with oven set at 350) and set the meat on top.
I then ladled in 2 cups of beef broth that we had ordered from uswell nessmeats.com and covered the roaster and lowered the oven temp to 325. Over the next 4 hours, I basted the meat with the jus and saw the caramelization happening before my eyes.
Realizing I needed some sides, I looked to the beets from my new CSA basket and an heirloom tomato. I peeled and chopped the beets, placed them on a foil lined baking sheet and tossed with olive oil, salt and pepper. They went in the oven with the brisket for last last hour or so.
We love a good caprese salad, but lacked mozz, so substituted some local cow’s milk feta and drizzled olive oil, balsamic and basil on top. Voila!!