Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
This dish can be served right away, but like most braises, it tastes even better when made ahead. Follow the method through the oven-braising, and transfer the meat and vegetables to a platter. Strain and degrease the juices as directed, wipe out the pot, and then return the meat and vegetables to the pot and pour the strained juices over all. Let cool to room temperature, then cover and refrigerate for up to three days. To serve, gently reheat the brisket in the pot until the juices are once again liquified. Transfer the meat and vegetables to a baking dish, moisten with some of the juices, cover, and heat in a 325°F oven until warmed through. While the meat and vegetables are warming, proceed with the recipe as directed to make a sauce from the juices.
This was excellent and quite easy to make. Very moist - big hit.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?