Katie says: “This is called Monday Night Brisket because it’s the kind of dish you want to start when you have a stretch of time, like Sunday afternoon. Then you refrigerate overnight and dinner for Monday is basically prepped.” Read more about The Mom 100 Cookbook here.
IngredientsNumber of servings: 8 to 10
• 1 teaspoon olive oil
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon kosher or coarse salt
• 1⁄4 teaspoon freshly ground black pepper
• 1 first-cut beef brisket (4 to 5 pounds)
• 2 cups chopped onions
• 4 large carrots, peeled and thickly sliced
• 3 bay leaves
• 3 tablespoons tomato paste
• 1 cup low-sodium beef or chicken broth
• 1 can (28 ounces) crushed tomatoes in juice or puréed
• 1 cup red wine (any kind is fine)
• 2 tablespoons finely chopped Italian (flat-leaf) parsley (optional), for garnish
Excerpted from The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket. Copyright © 2012 by Katie Workman. Used by permission of Workman Publishing Co., Inc. New York. All Rights Reserved.
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