0:06
our brisket is ready to flip over y'all
0:08
can come down here but I need your help
0:10
you yes I'm gonna need your help on
0:13
those onions all right I need three
0:15
Vidalia Onion I am your one get to
0:17
choppin and I'll stand here and continue
0:19
to eat this fabulous food sounds great
0:21
my day you're Georgia is probably about
0:23
an hour and a half down the road and
0:27
there's something about the soul in that
0:30
County that grows the most incredible
0:33
sweet onions and if you would slice some
0:37
fairly thin babies okay so we're putting
0:40
these into little petals over here
0:42
great all right girl suspends good and
0:46
hot okay put them in there
0:52
and we're gonna need a couple of
0:54
tablespoons of fresh rosemary chopped up
0:57
and Zoey jump into those brussel sprouts
1:00
I've already got a bunch that I started
1:02
for you so we'll have those ready to go
1:04
into our oven toss those real good okay
1:11
I'm just gonna sweat out those onions
1:14
little olive oil little soft powder with
1:16
your hands just scoop them up and get
1:18
all good all right so I think our onions
1:22
have sweated down uh no oh great so we
1:25
can is made cups of wine and we'll just
1:27
eyeball it right and we'll dump in our
1:31
diced tomatoes and that's one 28-ounce
1:35
Canyon anything that tells me to add a
1:37
half bottle of wine I like because I
1:39
know I know exactly where the other half
1:42
what can I do okay doll baby put those
1:45
in the oven over there okay and it set
1:48
it for 50 okay for about 15 to 18
1:52
minutes I'm gonna drop a couple of bay
1:54
leaves in unless you'd pass me the salt
1:57
and pepper absolutely
1:58
and then I rosemary so how much of this
2:01
rosemary do you want we're gonna need a
2:02
couple of tablespoons of fresh rosemary
2:04
chopped up alright so here we go so
2:08
we're just gonna grab it put our meat
2:13
back on top of our onions
2:18
we're gonna put the lid on it and in the
2:23
325 for three hours brisket has to cook
2:26
a little bit so get it in the oven okay
2:29
and the Brussels sprouts are in what we
2:33
have just cooked a few minutes ago which
2:36
is our beef brisket with sweet onions
2:38
our Brussels sprouts so now we're gonna
2:41
just tighten up that gravy so let's put
2:45
a couple of tablespoons of flour into
2:48
our bowl and then we're gonna take some
2:51
of our juice and just make a slurry and
2:53
then I'm gonna just bring out some of
2:56
this liquid so this is like making a
2:58
roux after I make this yeah that's
3:00
amazing I've never done it this way yep
3:03
and while we're doing this emma is zest
3:06
in some lemons for us right just serve
3:09
over our Brussels sprouts and these are
3:12
some really beautiful lemons I think
3:14
beautiful really good produce down here
3:18
a lot of wonderful vegetables I think I
3:22
gave you enough liquid yes good good Oh
3:25
smells so delicious doesn't it smell
3:27
good I can't wait goes yeah just pour it
3:31
in there oh this smells so doesn't it
3:34
smell good I hope y'all like this half
3:37
as much as I loved your cabbage soup oh
3:40
I'm sure we will my grandmother used to
3:42
make brisket with usually yams and
3:46
she loved sweet and savory foods you
3:50
would start slicing our brisket please
4:01
all right who's serving is this
4:04
that's my 13 that's how she stays so in
4:07
that's why she looks like this be
