For Easter this year, I decided to cook brisket. It’s a long standing tradition for the Passover Seder, so I figured it was as good of a seasonal dinner as ham and asparagus. For such a cold rainy day, it seemed much more comforting as well. After a bit of internet surfing, I found a great recipe from Ina Garten, one of my favorite cookbook authors. Her recipe called for tomato juice and I had recently gotten a jar of a very intriguing tomato cocktail from my Grasshoppers CSA, made by Eco-Gardens in Scottsville, KY. This dish was very similar to a nice chuck roast with carrots and potatoes, but a little different. The meat had less fat, but was still super tender. The tomato cocktail gave it a richness and silkiness that my pot roasts have never had. If I had local potatoes and carrots it would have been even better. I think this is a dish I will definitely bring out during the fall as well, maybe even with fresh late summer tomato juice from our own garden.
Hope you all have had a wonderful weekend ~