The first time I had brisket was when I was working for a caterer at a Hanukkah dinner here in LA. I was fresh off the boat so I wasn’t versed in this Jewish tradition, though over the years I’ve become well versed in the variety of foods served around this time of year. This is in honour of all my Jewish peeps.
I’m a huge fan of braising meats because this technique of slow cooking over longer periods of time makes the meat super tender and intensely flavourful. Plus it’s hard to mess up. What I’m doing with this recipe is laying flavours on top of each other so that when the meat is cooked it’s tender like ‘butta’ you get this deep rich flavour that shows how much care and time has been put into preparing it. Now, I know brisket is more of a Hanukkah type dish but for those beef eaters coming ’round for Christmas dinner, this’ll go down a treat and can (and should) be done ahead so all you need to do is reheat. Doesn’t get any easier than that!
2 1/2 lbs brisket (go for grass-fed beef for maximum flavour)
2 cups red wine (whatever is in your hand right now will work)
1/2 bunch fresh sage, thyme & rosemary (each)
2/3 bay leaves
1 lb shallots – peeled
2 quarts beef broth
1 tbsp black peppercorns
2 tbsp grape seed oil*
*NOTE: Use grape seed oil will if you have it because it reaches a higher searing temp than olive oil but you can certainly use olive oil if that’s what you’ve got on hand.
Preheat oven to 380°F.
Preheat large skillet on medium high heat for 2 minutes. Season brisket liberally with S&P. Drizzle oil and sear brisket for 3-4 minutes each side until golden and caramelized. Once browned remove to a large oven dish and reduce heat to medium. Using the same pan add wine, shallots & herbs, cooking for 1 minute while scraping any of the caramelised bits from the pan. Add the liquid to the brisket along with beef broth and peppercorns.
Cover dish with foil and pop in oven for 3 hrs. Once cooked remove brisket and let cool. Refrigerate.
NOTE: Brisket is best cooked a day ahead and let to cool completely.
Once cooled slice into 1/4″ slices and place in a casserole dish. braising liquid and pour over the brisket and cover.
Reheat in preheated (400°F) oven for 30 minutes.
Discard any stems from the herb before serving.
Serving Suggestion: Parsnip & potato mash and sauteed green beans. Brilliant like!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.