Setting out a rich braise has never been so easy. This brisket dinner—already slow-roasted until fork tender—comes with the works and a cake for dessert.
Makes 4 servings
Preheat the oven to 325°F. Remove the lid, cover the pan with foil, and place the brisket in the oven. Bake until warmed through or the internal temperature reaches 165°F, 40 to 50 minutes.
Crispy Roasted Potatoes with Rosemary & Garlic
Remove the lid from the container and bake until warmed through, 10 to 15 minutes. (Or for extra crispy potatoes, roughly chop the potatoes. In a cast-iron skillet over medium-high heat, warm 2 tablespoons olive oil. Add the potatoes and fry until crispy, stirring once or twice, about 10 minutes.)
Roasted Parsnips & Carrots
Remove the lid from the container. Season the vegetables with salt and pepper to taste. Bake until warmed through, 10 to 15 minutes. Meanwhile, roughly chop a handful of parsley leaves. Just before serving, sprinkle the parsley over the veggies.
Place the challah on a sheet tray and slide it into the oven to warm, 10 minutes. Wrap in a clean towel to keep warm until serving.
Let the cherry-ginger sauce come to room temperature before serving with the brisket.
Apple & Pear Cardamom Loaf or Pumpkin Tea Cake (see note below)
Cut the cake into thick slices and serve.
Contains: milk, eggs, wheat.
Note: Depending on our foodmakers' production availability and delivery schedules, the kit will come with either the Apple & Pear Cardamom Loaf or Pumpkin Tea Cake.