Posted: Feb 27, 2013 4:59 AM
Updated: Feb 27, 2013 1:18 PM
TUCSON- Today chef Jonathan Landeen from Jonathan's Cork stopped by the studio to cook up a tasty dish.
Here is what you will need:
3 lb brisket
6 medium carrots peeled and cut in half
3 medium onions peeled
6 cloves of garlic peeled
salt and pepper to taste
6 Roma tomatoes cut in half and seeded
1 Bay Leaf
Heat in a large Dutch oven 1/4 cup canola oil. Brown both sides of brisket, about 5 minutes each side. Remove brisket and brown both ends of onions and brown the cut sides of the potatoes. Remove and put beef back in with 3 cups of light beef stock or turkey stock. Bring to a simmer with 1 bay leaf and 6 cloves of garlic.
Cook in a preheated 350 degrees oven for 2 1/2 - 3 hours. After 2 1/2 - 3 hours add the onions, potatoes, carrots, and tomatoes and cook for an additional 45 minutes. Remove from oven, slice brisket against the grain and serve.
Green apple Cole slaw
1 Head green cabbage - shredded
Red cabbage - for color
1 small carrot - shredded or julienne
Small bunch of green onions - Finely chopped
1 Green apple - grated or julienne
2 Tablespoons parsley - chopped
Optional for a southwest flavor substitute cilantro for the parsley and 1/2 cup of pecans
1 cup of mayo
1 1/2 oz of cider vinegar
2 T sugar
1/2 t pepper
Dash of salt
Blend together and toss with slaw
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