Brisket with Carrots


Photography by David Loftus

When you start cooking, you learn quickly that one of its great pleasures is enjoying a meal with friends and family. In Now & Again, trusted author Julia Turshen presents a new approach to convivial cooking and thinking about food that will draw people to your table.

More than 150 recipes are gathered into twenty generous menus built around food that’s both crave-worthy and doable: meatloaf, enchiladas, roast chicken with sweet potatoes, brisket with carrots, vanilla semifreddo with honeyed strawberries, double-baked potatoes with horseradish and cheddar. Written in Julia’s easy, encouraging voice, here are dishes that celebrate seasonal, crowd-pleasing food and drink for all meal occasions—breakfast, brunch, lunch, dinner, holiday feasts—and for cooks of all skill levels.

Now & Again takes a serious position on leftovers: make something new and delicious from them! Throughout the book, Julia’s It’s Me Again mini-recipes transforms any leftovers into whole new dishes. And to help you get a meal to the table with minimum fuss/stress, every menu has a timetable so you know what you can make ahead and how to bring it all together.

Making a beautiful meal is simple with Julia in the kitchen beside you. And Now & Again is a cheerful, welcoming cookbook full of tomorrow’s classics for a new generation of cooks.

Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers at and

Aunt Sharon’s Brisket with Carrots


My aunt Sharon, whom I adore, hosts our entire family for a Seder every year and we all look forward to her brisket. She makes her brisket with a bottle of Heinz Chili Sauce, but I swap that out in favour of tomato paste, which is more readily available. Growing up, I didn’t know brisket was something that could be prepared any other way than this. In fact, the first time I had real-deal Texas barbecue, I remember thinking, “Wow, they don’t know a thing about real brisket!” Ha! This is best made at least the day before and then sliced and warmed before serving. It’s one of those things that just tastes better reheated the next day. See timeline for make-ahead directions.


3 lb [1.4 kg] brisket, trimmed of excess fat and patted dry with paper towels (it’s okay if you use more than a single piece), preferably first cut

Kosher salt

1½ cups [360 ml] water 

One 6-oz [170-g] can tomato paste

1 tsp ground allspice

1 Tbsp sweet paprika

2 tsp red chile powder

4 garlic cloves, minced

2 small yellow onions or 1 large Spanish onion, halved then thinly sliced into half-moons

6 carrots, peeled and relatively thinly sliced on the diagonal

2 Tbsp apple cider vinegar


Preheat your oven to 300°F [150°C].

Season the brisket aggressively on both sides with salt. In a medium bowl, whisk together the water, tomato paste, allspice, paprika, chilli powder, garlic, and 1 tsp salt. Transfer the mixture to a roasting pan large enough to comfortably accommodate the brisket.

Add the onions to the tomato paste mixture and mix well. Place the brisket on top of the mixture and spoon some of the onion mixture on top of the brisket and then top the brisket with carrots. Cover the roasting pan tightly with aluminum foil.

Bake the brisket until incredibly tender, 4 hours (flip it halfway through).

Transfer the brisket to a cutting board and thinly slice it across the grain. Stir the vinegar into the carrot mixture and then season to taste with salt. Transfer to a serving platter, top with the brisket, and serve warm.

Recipe reprinted with permission from Chronicle Books.

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