Creamed Carrot Puree

A lovely vegetable side dish which we served alongside baked chicken. 

2 cups water
l lb. carrots, trimmed, cut into small chunks and you don’t even have to peel them
1 tsp. kosher salt

1/4 – 1/2 cup of the hot cooking water
2 Tbsp. butter
2 Tbsp. brown sugar (dark brown sugar, if possible)
1/2 cup half-n-half

Preheat your oven to 350 degrees, lightly grease a 2 quart baking dish; set aside.

Meanwhile, place water and carrot in a pot, set to boil, add salt then cover and simmer for about 25 minutes or until easiy pierced with a fork. Drain, saving the cooking water, and place the drained carrot in a food processor.  Take about 1/4 cup of the cooking water, place into processor and blend, adding more water – not too much, blend again then add the butter and sugar and process until smooth.  Empty into the baking dish, stir in half-n-half & bake uncovered for 30 minutes.

Brisket

So tender and flavorful.  This requires about three to four hours in the oven.  Serve as an absolutely fabulous Sunday dinner with friends or family.  Potatoes on the side is a good match.  Please try this recipe, you will love it!

4-5 lb. beef brisket
1 Tbsp. ground black pepper
3 Tbsp. olive oil (extra virgin is best)
3-4 carrots, peeled and cut or about 16 baby carrots
2 large onions, peeled and cut into half moons
1 heaping Tbsp. minced garlic
6 whole cloves
1 can (about 16 oz.) whole cranberry sauce OR
1 can (about 14 oz.) beef broth

Preheat your oven to 350 degrees and get out a large ovenproof pot that you have a lid for, or you can use aluminum foil to cover pot.  Rinse and pat dry the brisket.  Sprinkle the black pepper all over it and rub it in, then set aside while you continue.

Heat the oil in the large pot, place the brisket in and brown well on all four sides for about 8 minutes on each side.  Take out the brisket, set aside, add everything up to the garlic and cook for 10 minutes.  Turn off the heat, add the cranberries or broth, stir well then place the brisket on top of the mixture.  Cover with a lid or  aluminum foil, place in the preheated oven for 2 hours and 30 minutes.

Take the pot out of the oven but don’t turn off the oven.  Scrape off the sauce from the brisket into pot and place brisket onto a cutting board to rest for 10 minutes.  Cut it into diagonal slices against the grain and gather the slices back together to return them to the pot.  Completely cover the meat with the sauce and season with about a tsp. of kosher salt.  Return the pot, uncovered, to the oven and bake for 2 more hours, basting every 30 minutes.

Serve hot with the sauce on top or alongside.