Cook that together, minus the peeled tomatoes (heat tomatoes separately). Cook elbow macaroni and add it all together and serve. You can add anything else you like.John adds sausage (sweet) cut up.
3 lb all natural beef brisket
14.5 oz. of organic beef broth
sea salt
pepper
Roasted Garlic and Onion Jam- I use Trader Joe’s- 10 oz
preheat oven to 300 degrees
Bring brisket down to room temperature and then season with sea salt and pepper, all sides and place in oven safe dish.
Mix your beef broth and half of your jam in a bowl and mix together.
Poor over brisket and add the remaining jam to the top of the brisket.
Cover with tin foil and cook at 300 degrees for 3 hours.
Rule of thumb is 1 hour=1pound of brisket if you want it nice and tender!
Let rest for 20 minutes before carving and always cut against the grain.
You can double the recipe. Many choices of canned tomatoes to choose from. My aunt Sheila always used “Red Pack”.
Meatballs:
Mix your ingredients, roll your meatballs. You can bake them in the oven until cooked through, fry them in a pan or put them in the sauce raw. If you put them in raw, you need to cook the sauce on low for many hours. I generally cook it on low for 5 hours. I refrigerate the sauce overnight, skim the layer of fat off the top the next morning and cook on low for a few more hours. Make sure your meatballs are cooked through.
Add additional turkey/chicken broth to cover the vegetables and meat plus additional. Depends on if you want like a stew.
Add additional sea salt, pepper, chopped fresh rosemary, red pepper flakes to taste.
Cook until vegetables are soft but not mushy….
