Patti LaBelle Redux: Time To Cook Bangin' Brisket

Patti LaBelle stopped by the PIX kitchen to show us how to make her Bangin' Brisket from her new cookbook Recipes for the Good Life!, which is available in stores now.

For more information about Patti LaBelle, log onto www.pattilabelle.com. For more information about her cookbook and Good Life product line, visit www.pattilabellefoods.com and www.pattilabelleonline.com.

RECIPE, PICTURE AND VIDEO AFTER THE JUMP...

Patti's Bangin' Brisket
Ingredients
4 to 5 pounds beef brisket, trimmed of excess fat
2 tbls. LaBelle Seasoned Pepper Blend or your favorite LaBelle blended seasoning to taste
3 tbls. "lite" olive oil
5 cloves garlic, peeled and minced
1 large Vidalia onion, peeled and sliced
1 cup diced celery
2 cups chopped canned tomatoes, well-drained
2 cups red wine
4 cups low-sodium beef broth
2 tbls. LaBelle Hot Flash Hot Sauce, or to taste
6 medium potatoes, well-washed and cut into quarters
3 carrots, peeled and cubed
1 cup chopped scallions with some green part

Directions
1. Preheat oven to 350-degrees.
2. Season the brisket with blackening mix, rubbing it into all sides.
3. Heat the oil in a Dutch oven over medium-high heat. When very hot, add the seasoned brisket and sear one side for about 3 minutes or until brown. Turn and sear the remaining side for another 3 minutes or until brown.
4. Transfer the brisket to a platter.
5. Immediately add the garlic, onion and celery, and cook stirring frequently, for about 4 minutes or until softened and slightly colored. Add the tomatoes, stirring to blend. Add the wine and bring to a boil. Coo, stirring for about 4 minutes or until the wine has reduced by one quarter. Stir in the broth and, when blended, return the brisket to the pan. If the liquid does not cover the meat, add enough water to cover by 2 inches. Season with Hot Flash and again bring to a boil.
6. Cover and place in the preheated oven and bake for about 3 hours or until tender.
7. Remove from the oven and uncover. Do not turn the oven off.
8. Add the potatoes and carrots, cover, and return to the oven. Bake for another 30 minutes or until the meat is tender enough to separate with a fork.
9. Remove the oven, uncover, and stir in scallions.