FROM JEREMY ABBEY
Ingredients
- 1 (4-pound) beef brisket
- Avocado oil, as needed
- Salt and pepper
- 2 large carrots, peeled and cut into large pieces
- 1 large Spanish onion, peeled and cut into large pieces
- 4 bay leaves
- 1 (28-ounce) can diced tomatoes in juice (no salt)
- 1–2 cups beef stock or broth
- 1 pound small new potatoes
- 1 tablespoon salt
- ¼ tablespoon black pepper
- ½ tablespoon dried parsley
- 2 tablespoons olive oil
Preparation
METHOD:
For the brisket: Heat a heavy-bottom pan over high heat. Add enough avocado oil to coat the bottom of the pan. Season the brisket with salt and pepper. Sear the brisket on one side until deep caramelization is achieved. Turn the brisket over and add the carrots, onion, bay leaves and tomatoes in juice. Allow the mixture to come to a boil. Add enough of the stock to cover half the brisket; this will vary depending on the size of pan). Cover and place in an oven preheated to 325 degrees F for 2–3 hours, until fork tender.
For the potatoes: Mix the ingredients in a bowl until potatoes are thoroughly coated. Spread evenly on a baking dish and roast in a 400-degree oven for 20–30 minutes, until soft.
When the brisket is tender, remove from the liquid and allow to rest for 30 minutes prior to slicing. Serve the brisket with the liquid from the pan, the vegetables and the potatoes.
