The first braise of the season: our favorite brisket recipe, shared with a couple of our favorite people. It’s the kind of recipe you can pull together, even while you’re working. (OK, I was working at home, but still. It’s that easy.)
Sear the meat:
Lay down some onions and top with tomatoes, celery, wine and herbs:
Add some carrots later and here you have it:
The recipe is here: Joan Nathan’s Brisket.
The guests are here:
Flowers from the garden in the vase that Greg made:
And Kelli made a terrific apple pie for dessert:
Good times.
