you will LOVE this brisket with roasted carrots and hasselback new potatoes!
Brisket with roasted carrots and hasselback new potatoes is a modern take on a classic holiday entree!
There are some dishes that will always be associated with specific seasons and holidays.
Brisket is definitely one of those dishes – the season is fall, and the holiday is Rosh Hashanah.
I don’t know why I only make this easy, delicious one-pan comfort food once a year. Really, I don’t. There is virtually no prep, the house smells HEAVENLY when it is cooking, and you can even freeze it once it’s cooked – making it a perfect do-ahead meal.
My sweet friend Nancy gave me this recipe (I think it was her mother-in-law’s) years ago – and like most Nancy recipes (remember this cake?), it is magically simple-yet-impressive.
To accompany, I made another favorite one-pan dish – roasted carrots and potatoes. But this time I “hasselbacked” the potatoes instead of quartering them. I recently discovered this technique for another post I was working on and am officially obsessed.
To hasselback, you simply slice the potatoes crosswise, brush with oil or melted butter, and bake. About 1/3 – 1/2 way through, the slices fan out and you give the potatoes another slathering – this time the oil/butter makes its way down into the potatoes and the end result is a crispy, creamy, buttery, perfectly cooked side dish whose flavor is only surpassed by its mega-cuteness.
Hmm – I don’t think I can wait another year……
1st cut brisket (read this great article about brisket for more info)
salt and pepper
3 stalks celery, diced
1 large onion, sliced
1 12-ounce bottle chili sauce
1 bottle beer
1 pound carrots, trimmed, peeled and quartered lengthwise
1 pound new potatoes, scrubbed
3 tablespoons olive oil, divided
1 tablespoon butter
fresh thyme and rosemary sprigs
Make the brisket the day before serving: Pre-heat oven to 400; line a baking pan (large enough to hold the brisket snugly) with foil.
Remove all but 1/4″ fat from the brisket – place, fat side up, in the pan. Season generously with salt, pepper and garlic powder. Top with onions and celery.
Roast, uncovered, for 40 minutes. Place chili sauce over. Fill the empty bottle 1/3 with water and shake; pour over meat. Reduce oven to 350; cover pan and cook for 1 1/2 hours. Add beer and cook for 40 minutes more. Let cool and refrigerate overnight. Slice and put back in sauce (at this point you can freeze for later).
Re-heat, covered, at 350 for 30 minutes, basting occasionally.
Make the vegetables: Pre-heat oven to 475; line a baking sheet with parchment paper.
To hasselback the potatoes, work with one potato at a time and place on a cutting board with 2 chopsticks (or wooden spoons) as shown above. Cut slits in the potato, about 1/4″ apart, slicing almost all the way through (the chopsticks will keep you from slicing too far).
Toss the carrots with 1 tablespoon oil; season with salt and pepper and place on your prepared baking sheet. Place potatoes on the sheet and brush with 1 tablespoon oil; season with salt and pepper. Scatter thyme and rosemary on top of the vegetables.
Bake for 20 minutes; melt the butter with remaining tablespoon oil. Remove pan from oven and brush the potatoes (which should have started to fan out slightly) with the butter/oil mixture, being sure to get it between the slices. Bake for an additional 20 minutes. Serve immediately.
This delicious recipe brought to you by Sheri Silver