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sweet package brisket

Sweet Cabbage Brisket with Thyme Roasted Potatoes

Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
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Servings

6 Servings

Ingredients

  • 1 5-pound brisket, I use Grow and Behold Pasture-raised beef brisket
  • 1 16-ounce bag shredded cabbage
  • 1 28-ounce can crushed tomatoes
  • 3 cups tomato sauce
  • ½ cup light brown sugar
  • 2 tablespoons white wine vinegar
  • 1 tablespoon kosher salt
  • 1 teaspoon onion powder
  • 4 pounds mixed fingerling and new potatoes halved
  • 2 tablespoons olive oil
  • 3 cloves garlic smashed
  • 1 tablespoon thyme
  • ½ teaspoon kosher salt
  • Freshly ground black pepper

Instructions

  • Place brisket in a large Dutch oven or heavy pot. Add cabbage, crushed tomatoes, tomato sauce, sugar, vinegar, salt, and onion powder and cover. Bring to a boil. Reduce to a simmer and cook about 3 hours or until meat is very tender.2. Meanwhile, prepare the potatoes. Preheat oven to 400°F. On a large baking sheet, toss potatoes with oil, garlic, thyme, salt and pepper. Roast 30 to 40 minutes or until tender. Serve slices of brisket with roasted potatoes and a little extra sauce.
  • As seen in Jamie Geller's Brisket 101 E-book. BUY IT TODAY. 
  • Jamie Geller_Brisket101_eBook_2018_cover
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