Beth's Good Salad

Salad

• Mixed baby greens
• green onions, diced
• honey crisp apple
• toasted almonds
• shaved Parmesan
• croutons (directions listed below)
• top the salad with pepper!

Croutons

1. Cut bread small, add to a pan on low heat with equal parts butter and olive oil - maybe like 2tpsb of each?
2. Toast until all the liquid is absorbed and the bread starts to brown. Then lay out on a sheet pan, season them with salt and Italian seasoning or whatever you want, then toast in a 200 degree oven for 30-45 mins or until the bread feels crispy.

Dressing -- so I make this in descending amounts, I never measure but these are my best guess. Whisk until combined and it thickens then taste and adjust!

• 1/2 cup Oil or avocado oil
• 1/4 cup Balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Maple syrup
• Good sized pinch Flaky salt
• Pepper

Marsha's Brisket

 Ingredients

• 1 large onion, sliced
• 1-2 cups water or beef stock
• ¼ cup red wine (use up to a whole bottle if needed)
• 4 potatoes, diced [optional]
• 2 carrots, sliced
• 2 stalks celery, sliced
• 3-4 cloves garlic
• 3-5 lb brisket

Directions

1. Place roasting pan in the fridge to cool down (better for browning)
2. Pat brisket dry on both sides
3. Sear brisket on Med-High heat on both sides. Set aside on a plate or casserole dish
4. Sauté onion in drippings + butter until caramelized (about 10 min)
5. Add diced potatoes, carrots, & celery
6. Add garlic
7. Add water and red wine
8. Simmer 10 minutes
9. Place brisket in pot, fat side up
10. Season with garlic powder, salt and pepper
11. Pour vegetable mixture over meat
12. Cover and cook at 3 ½ hours at 350 degrees
13. Cool overnight
14. Skim and remove fat (the hard floaters)
15. Slice against the grain into thin strips
16. Before serving, cook 2 hours at 300 degrees