Braised Brisket with Celery Root and Potato Puree
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.
Remove plastic cover from container and set aside any garnishes.
- Oven: preheat to 350 degrees, place on a sheet pan and bake for 10 minutes. Stir food, then continue to bake for 5-10 minutes or until warm throughout.
- Microwave: 2-3 minutes or until warm throughout.
Garnish and serve.
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: 883
- Fat: 67g
- Carbohydrates: 21g
- Protein: 50g
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.
