Paesano Italian Beef Brisket With Fried Egg Food

ITALIAN EGG SANDWICH

Steps:

• Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt.
• Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

CALIFORNIA AVOCADO TOAST WITH FRIED EGG

Steps:

• Spread mashed avocado on toast. Spray nonstick skillet with cooking spray and fry one egg. Place cooked egg onto avocado toast, sprinkle with salt and pepper.

ITALIAN BEEF BRISKET

Steps:

• Combine all ingredients in a mixing bowl.
• Place brisket in a shallow roasting pan.
• Pour gravy mixture over brisket.
• Cover tightly with aluminum foil.
• Bake at 300 for 4 hours. Do not unwrap foil while baking!
• Remove from oven after 4 hours and allow to stand in pan while still covered with foil for 10-20 minutes.
• Slice across the grain of the meat and serve.
• This recipe may be halved for a smaller brisket.