BrisketShare Pin It Print This Recipe
Holidays are about bringing family and friends together around the dinner table. This holiday brisket is ideal for serving during Hanukkah and makes the most of our rich Extra Virgin Olive Oil. Roasted root vegetables like carrots, onion, garlic and shallots provide additional flavor to this savory dish.
- 3 Tbsp Extra Virgin Olive Oil
- 4 1/2-pound beef brisket, trimmed of some of the fat but not all
- Salt and freshly ground black pepper
- 2 large onions, sliced
- 2 shallots, halved
- 2 pounds small carrots, peeled and trimmed, half chopped and half left whole, divided
- 4 ribs celery, chopped
- 10 large cloves garlic, crushed
- 20 sprigs of thyme, leaves removed and chopped
- 10 sage leaves
- 2 Tbsp tomato paste
- 2 cups white wine
- 1 quart chicken stock
- 1/2 cup (a couple of handfuls) flat leaf parsley leaves, chopped
- Preheat oven to 325°F.
- Place your largest Dutch oven over medium-high heat with three turns of the pan of Extra Virgin Olive Oil, about three tablespoons. While the Extra Virgin Olive Oil is heating up, liberally season the brisket, first with the pepper and then with the salt – don’t be shy about seasoning the meat. Once the oil has started to ripple, add the whole brisket or one of the halves to the pot and brown thoroughly on one side before turning over onto the second side. If brisket was halved, once the first piece has browned, turn it on its small side, standing it up against the side of the pot so that you are browning every little inch. Once the first half is standing up on its end, add the second half of the brisket to the pot and repeat the same process, working both pieces at the same time.
- Once both pieces are nice and brown, remove them from the pot and reserve. Add sliced onions, halved shallots, chopped carrots, chopped celery, crushed garlic, thyme, and sage. Cook for about a minute, stirring to scrape up all of the bits on the bottom of the pot. Add tomato paste and cook for another minute or so. Add wine, chicken stock, parsley and browned brisket back to the pot.
Nestle the brisket down into the liquids and bring up to a simmer. Place a lid on the pot and transfer to the oven. Don’t forget to bend your knees – this pot is heavy and no meal is worth throwing your back out for!
- Braise for two hours, then add the whole carrots to the pot. Return the lid and continue to braise for another hour. Remove the pot from the oven and stick the brisket with a fork at its thickest part. If the fork easily slips out, the brisket is tender and ready. If not, return it to the oven for another 20 minutes and check it again. Once it is tender and out of the oven, let it rest in the pot with all the liquids for about 15 minutes.
- For a crispy exterior, place brisket on a sheet pan and broil on high, watching closely as it blackens, 5-7 minutes.
- Remove brisket from the pot or sheet pan to a cutting board and slice it into about 1/4-inch thick slices with a long, thin, sharp knife against the grain of the meat. Serve a few slices of brisket topped with the sauce and onions with the carrots alongside. Serve with crusty bread, smashed potatoes, orzo or even spaetzle – anything that helps sop up the sauce.