bubby’s roast beef

bubby's roast beef MAIN

bubby's roast beef on dining tableI’ve been thinking a lot about my Bubby and Zayda recently and sometimes when I do, I wear my Zayda’s shirt or my Bubby’s hand-knit sweater or necklace. Other times, I make food that reminds me of them. It makes me feel close to them, like they’re here or they know what’s going on in my life. Enter my Bubby’s roast beef / her signature dish. For years I had no idea that it was also called brisket or that roast beef could be served any other way besides in a big roaster with potatoes, carrots and a spicy tomato sauce gravy. Whenever she was serving it, or my mom would make it at home, we would all get so excited. The tenderness of the meat. The sweetness of the sauce. The comfort of potatoes. Best of all: how the house smelled… like love. That’s the power of grandparents. It’s magical, isn’t it?

Now that I’m eating some meat again for the first time in about 8 years, I decided to make Bubby’s roast beef for Rosh Hashanah. When it turned out even better than I had remembered, I invited friends over to break the fast after Yom Kippur and made it again. (No bagels for this girl; I don’t eat any grains.) Everyone loved it.

Not only is Bubby’s roast beef delicious and satisfying, it’s also crazy easy to make. Consider it for your next dinner party because once you throw everything into the roaster, you’re done! Imagine that, Host with the Most: not being stuck in the kitchen with your head in the oven while everyone else is enjoying cocktails. Bubby would never want you to miss a cocktail.

Bonus for when your guests arrive: the house will smell amazing… like love.

Bubby’s Roast Beef

SERVES FOUR-SIX

Ingredients

  • 3 pound brisket
  • 10 large carrots, grated and/or cut into oval slices
  • 1 packet of onion soup mix
  • 3 large baking potatoes, cut into big chunks
  • 1 small can of tomato sauce
  • salt, pepper and minced garlic, to taste

Instructions

  1. Preheat oven to 325 degrees.
  2. Grate carrots & put in bottom of roasting pan.
  3. Sprinkle 1/2 package of onion soup on top of carrots.
  4. Season both sides of meat with salt, pepper and garlic… then put in roasting pan on top of carrots.
  5. Sprinkle the other half of onion soup mix on top.
  6. Pour can of tomato sauce on top, then fill that can with water, and pour that on top.
  7. Put potato pieces around the brisket, then cover the dish with foil.
  8. Bake in the oven for 3 hours.
  9. Let cool a bit, then slice the meat against the grain. Serve with gravy from pan and enjoy!

A Recipe From Jamie Stelter | www.thetvdinner.com

crispy brussels sprout salad

2 salads on table

salad finalWe love brussels sprouts in our house: shaved raw in a mustard vinaigrette, roasted with apples, sauteed with shallots in a hash, you name it. And now we can add crispy in a salad to that list. I actually made the mistake of making this as a starter before a big meal, not realizing a) how filling it would be and b) how much we’d love it that anything coming after would pale in comparison. So consider yourself warned: this will be your new favorite go-to salad entree. Next time I may even add a piece of plain grilled fish or shrimp on top.

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where’s B? beets me.

leeks beets carrots final

Since B is at work writing his second Page One story in two days (I know, he’s somethin) I’m testing out  a new veggie recipe here in the lovenest. My mom cut this out of the Philadelphia Inquirer for me while I was home last week and I’ve been wanting to adapt it a bit — more veggies, more flavor — so tonight’s the night. If B were here, I would’ve cooked a piece of fish alongside this — any kind, really — so my man gets his protein. But it’s just me! No one else to worry about! So you know what that means, right? While he’s hunkered down writing a follow up to this Al Gore/Al Jazeera story [feign your intrigue here] it’s time for me to live on the edge. And what says wild, crazy, sexy more than a girl home alone, in her sweaty Lululemon, oven-braising some veggies? Exactly. Best part about this recipe is that you really can’t screw it up — it’s so simple — and so healthy, too.

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