What a wonderful Sunday meal. I was going to make dirty rice for dinner but decided to make this brisket instead since I had some time to prepare it. I have to admit that this is only the second time I've made a brisket. I don't know why, it is such a yummy cut of meat when cooked low and slow. I used this Emeril recipe and of course I modified it a bit. Just a bit though, everything about this recipe is delicious. Instead of using a dutch oven I ended up using my very large cast iron skillet. I love this thing, it is just so versatile that I recommend every cook get one. I served the brisket and veggies over egg noodles and spooned the sauce over the sliced meat and veggies.
I added 2 sliced celery stalks
Transfer the brisket and vegetables with a slotted spoon to a plate and keep warm, covered. Bring the braising liquid to a boil. Let sauce reduce over high heat until thickened. Season sauce, to taste, with salt and pepper. Slice the brisket and arrange it and the vegetables with the noodles on a platter. Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish of parsley, and serve the remaining sauce separately.