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We love this simple and delicious dip for every holiday party!
1 cup sour cream
½ cup mayonnaise
1 teaspoon The Olive Scene Olive Wood Smoked Olive Oil
1 teaspoon Dijon Mustard
1 small shallot, minced
2 teaspoons fresh parsley (or ½ teaspoon dried)
2 teaspoons fresh dill (or ½ teaspoon dried)
1 teaspoon garlic or seasoned salt
dash Worcestershire sauce
dash hot sauce (optional)
Add all the ingredients to a bowl and mix well to combine.
Refrigerate at least 1 hour.
Serve with a variety of fresh vegetables for dipping.
A wonderful fall dinner that is robust and satisfying!
We love it with a glass of a full-bodied wine like Syrah. Leftovers make delicious sandwiches.
4 tablespoons The Olive Scene Olive Wood Smoked Olive Oil
½ cup dry red wine
1 (5-pound) beef brisket
¼ pound bacon cut into thin strips
3 large onions, thinly sliced
3 celery ribs, thinly sliced on the bias
4 cloves garlic, smashed and finely chopped
1 pound cremini mushrooms, stemmed and finely sliced
3 to 4 cups chicken stock
4 bay leaves
1 bunch finely chopped fresh chives, for garnish
Coat a large frying pan with 2 tablespoons olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket to a large roasting pan and reserve.
Preheat the oven to 375 degrees F.
Lower the heat to medium, add the bacon to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, which is good. Season with salt, if needed. Add this veggie mix to the roaster.
Add the chicken stock until it just covers the brisket. Add the bay leaves and thyme.
Cover the pan with foil and roast in the oven for 1 hour. Check the brisket, and turn it over. Add more stock if the liquid level has reduced.
Cover the pan again and return it to the oven for 1 hour. Remove the foil and roast for 30 minutes more.
Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes. Skim off any excess fat from the cooking liquid.
If the vegetables are swimming in liquid, strain the liquid into a saucepan, and place the veggies in a serving bowl and cover. Reduce the liquid on the stovetop over medium-high heat. You want the sauce to be slightly soupy. Taste the liquid and re-season if needed. Add the sauce back to the veggies.
Slice the brisket against the grain on the bias.
Serve topped with the onion-mushroom mixture and sprinkle with chopped chives. *lovely with garlic mashed potatoes and roasted carrots or asparagus.
Recipe adapted from Anne Burrell
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