Brisket with Carrots

I had to make a few changes for this one. I don’t have a slow-cooker so I used the oven method instead. Since I was serving this for our Hanukkah dinner, I didn’t want two potatoes so I left out the sweet potatoes (though I should have left them in for the leftovers). Got to have latkes for Hanukkah. I was a little nervous for this one since my mother-in-law makes a brisket every year and since we were doing it this year we had some big shoes to fill. We enjoyed this one, it was tasty and flavorful. My mother-in-law makes a brisket the night before and re-heats the next day. We should have followed suit as the leftovers were better. To see what others thought head over to Cook the Book Fridays.


4 Comments Add yours

  1. Leftovers were definitely better! Much more flavourful! Happy holidays to you!


  2. We couldn’t wait to cut into the brisket when it’s done cooking. Knowing what I know now from all the fellow cooks, resting the brisket overnight seems to be the way o go. Happy holidays!


  3. glad you enjoyed this and the leftovers (and the latkes!!). happy holidays! xoxo


  4. I think your mother in law is right about the re-heating the next day! We had just a little leftover and my husband said it was much tastier the next day. You should get a slow cooker haha…there are a couple recipes I use that are so good and soooo easy! Happy Holidays to you and your family!


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