Claire is Isaac’s best friends grandmother. When ever I see Claire, she and I talk food, cookbooks, recipes, ingredients, authors (she’s a voracious reader), and what’s on the dinner menu. Claire cooks dinner for Nick(Isaac’s bff) and his family twice a week and as it turns out, Isaac some how ends up at their house on the days that Claire is at their home. Lucky him!
When Levi was born, my delivery was life threatening. Upon returning home from the hospital, with a new baby in my arms, I was pretty weak and I really didn’t have the energy to cook, nor take care of my family and was bed bound for roughly six weeks. With that said, my community, friends, and family came together dropped off daily meals, filled our fridge and pantry with essentials and took the kids for playdates so Levi and I could sleep and rest. One night, Kate (daughter to Claire and mom to Nick), one of my best buddies, brought over dinner. One component of her dinner was Claire’s brisket. I happen to make a pretty good brisket, but this one was OMG worthy. When I felt up to it, I asked for the recipe and recreated this dish at home. This brisket has become one of our family favorites and I am sure it will become one of yours as well.
With this being Friday, I wanted to pair Claire’s brisket with Dorie’s spiced butter-glazed carrots and a salad. This turned out to be the perfect meal. The carrots are perfectly spiced, can be whipped up in minutes and would pretty much compliment almost any main course. These carrots are the perfect fusion of sweet and savory; the carrots are the sweet element, and the spices, onions, garlic and ginger give this dish the savory element. I have left over carrots, I can not wait to eat them – for breakfast!
Dorie’s Spiced Butter-Glazed Carrots
adapted from around my french table
1 4-5 lb brisket
2 onions, chopped small
4 garlic cloves, minced
1 jar of Heinz Chili Sauce
1 15 oz. can of whole cranberries
kosher salt + pepper
sanding sugar for sprinkling
• preheat oven to 350*
• brown brisket, fat side down, in a heated dutch oven. brown on both sides, then remove brisket from the pan and put on a clean plate.
• add a little olive oil to the pan and add onions and garlic and saute until soft, about 5 minutes.
• once sauteed, add the jar of heinz chili sauce and the cranberries. stir all together and then add salt and pepper.
• put brisket back into pan and cover with lid. put in oven and cook for 2-4 hours, depending upon the size of the brisket. check it from time to time to make sure the liquid has not evaporated. if it starts to get dry, add a little water to the pot. the brisket is done when it is fork tender.
• let cool, slightly, then slice and put the brisket back into the pan, reheat in the sauce and serve.
The Urban Baker / SusanSalzman.com