We all have those days where we’ve invited guests over, it’s the morning of, we have zero idea what were making and don’t really want to spend the entire day fussing around in the kitchen. Well this right here is my gift to you – all you need is the key ingredient – you or someone else to be home for a couple of hours, it’s that simple, can you do it?
The recipe was given to me from my mom. She very often has 40 people over , often with little notice, just like that, as if it’s the easiest thing in the world, almost like breathing. But here’s another thing about my mom… she’s a VERY busy lady! Having five kids to have to fuss over, plus one husband, one son-in-law and a dog, a round the clock job in film and an enormous amount of charity work, making brisket for 40 is no easy feat… thanks to this recipe, and her uncanny resemblance to Wonder Woman she manages to make it work.
Making this brisket sometimes makes me feel as if I’m cheating. How can something that tastes SO good, be so easy to make? Truth is I won’t complain, I actually like it! After often testing myself by making super complicated things, I can always count on that trusty brisket to not give me any problems. Brisket party at my house, and you’re all invited.
Shout out to my two mamas: My real mama for giving me this recipe and my mama in law, who requested this recipe this morning. Hey ladies!
You will need
- 5lb brisket
- 2 parsnips
- 3 tomatoes
- 2 carrots
- 2 sticks of celery
- 2 cans of beer of your choice
- 2 beef stock cubes
- 1 handful flour
- salt and pepper to tast
Instructions
- Heat a dutch oven or large pot and add a little olive oil.
- While the pot is heating coat the brisket in flour and sprinkle with salt and pepper. Shake off the excess.
- Transfer the meat to the pot and brown the brisket in a until very brown, about 5-7 minutes per side.
- Separately, chop the parsnip, tomatoes, carrots and celery into small diced pieces.
- Put the vegetables on the bottom of your dish or large covered pot.
- Add the brisket in, on top of the vegetables.
- Pour both cans of beer on top and then 2 beef cubes.
- Bake on 400 for 3 hours.
- Slice and serve using the remaining liquid as gravy
this looks yum! do you use already pickled brisket? thanks, Rivka x x x
Thanks Rivka! No I use raw brisket straight from the butcher
Just to tell you I am about to make this yummy dish for the third time. Also find if I make it the night before and let the flavours infuse its even yummier!
Thanks Rivka, I just made it again last week. SO glad you enjoy it so much!!
I bet this brisket was extremely tender!
You’re right! Its so tender!
This looks sooooo good!
400 seemed high l me. I baked mine @ 325 and it came out amazing!
looks so good. bet it tasted good too.
I don’t eat beef, but this sure looks tasty!!
Holy cow (ha), I don’t even eat much meat but this is honestly mouth-watering. Please invite me next time you have all those guests over
You are welcome any time Irina! Just bring one of your amazing berry challahs!
can you do this in the crock pot?
Hi Jill, you could definitely use a crock pot here. Enjoy!