Fennel-Garlic Braised Brisket with Roasted Peppers & Potatoes
Make Ahead Tip: Prepare through Step 5 and refrigerate for up to 2 days. To reheat, thinly slice the brisket, cover with sauce and reheat in a covered pot or baking dish at 350°F for about 30 minutes.
For lean brisket buy “flat” or “first” cut instead of the fattier “point cut.” Call ahead to make sure your market has one on hand.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
1 starch, 2 vegetable, 5 lean meat, 2 fat