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Braised Brisket with Celery Root and Potato Puree

  • $12.50

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This hearty dish will fill you up and keep the cravings away! A tender and moist brisket is slow cooked with thyme, pomegranate molasses, chives, and mirepoix. Served with a side of celery root and Idaho potato puree, and pearl onions.

Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout. Add 2-3 tablespoons of water to brisket if it starts to dry during the heating process.
Microwave: Remove plastic film from container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.

Brisket, olive oil, garlic, salt, thyme, pomegranate molasses, rosemary, chicken stock, Whole30 dijon, chive, mirepoix: onion, carrot and celery, celery root puree: celery root, potato, almond milk, ghee, salt and pepper

Allergens: Nuts (almond milk)
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 520
  • Fat: 29g
  • Carbohydrates: 27g
  • Protein: 37g

Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.