Brisket & Onions

Cookbook "The Meltin' Pot" can be found on
website:
carolynhoyte.com/
/ chefcarolyncooks
Brisket & Onions w/ Roasted Sweet Potatoes
5 lbs Brisket (trim fat off)
6 Cloves of Garlic
2 Celery Stalk
3-4 Red and Yellow Sweet Onions
2 Cups Beef Stock or Broth
2 tbsp Soy Sauce
4 tbsp Worcestershire Sauce
2 lbs Sweet Potatoes
10 Asparagus spears
Pink Salt
Black Pepper
2 tbsp Butter
2 tbsp Olive Oil
Preheat Oven to 325 degrees and cook in a dutch oven for 3-4 hrs until tender or Slow Cooker for 4-6 hrs until tender
In a chopper, place an onion, 2 celery stalk and the 6 garlic cloves and chop until very fine. Cleaned and dry your brisket with paper towel and add your grind up seasoning, salt and pepper, soy sauce and worcestershire sauce (be generous with the salt). Let it marinade in the refrigerator for about 3 hrs.
Heat up a skillet on medium high with olive oil and butter. Add about 3 whole onions (sliced) and cook until lightly caramelized, seasoned with salt and black pepper and set aside.
I am using a dutch oven with a lid, I heat up the dutch oven on medium high and sear off the brisket on all sides to lock in my juices. After the sear, I place it fatty side up in the dutch oven and place all the caramelized onions on top of the brisket, cover with the3 broth and placed lid on top then into the pre-heated oven for roughly 3-4hrs or until tender.
Preheat Oven to 425 degrees
Peel and cut up sweet potatoes in large cubes, season with olive oil, salt and pepper, place in oven and roast up to fork tender.In a small skillet, lightly saute up some red onions and chopped asparagus, salt and pepper. Toss all together with roasted potatoes.
YUMMMMM!!!! ENJOY!!!!!
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[@jolenesloley2901]

Love it and looks ez to copy. Nice video chef!

[@ChefCarolynCooks]

Thank you 😊