Hi y’all. It’s been a long time (sadly). Lately I haven’t been personal chef-ing full time. I’ve been doing it on the side. It’s a long story involving how I got fired after 3 days by a famous hollywood director that you’ve all heard of. It’s a pretty crazy story (need to do a comic about it), and the experience killed my will to cook for a bit. But I’m back. Most importantly, I’m back to cooking more for moi, which really means I’m back to cooking for friends.
Enough about me…
As you may know, the Jewish High Holidays just happened. Every year I cook a Brisket for Rosh Hashanah. Example, this year:
I’m not a big meat eater, but this once-a-year-brisket is sooo worth it. The Jewish new year may have passed, but the other more widely-observed holiday season is approaching, and I think this recipe is worth busting out. It’s easy, showy, and a huge crowd pleaser.
The recipe comes from Tyler Florence’s The Ultimate Braised Brisket. I slightly adapted it to my needs. I added maple syrup, and I don’t have a dutch oven (I would love one – hint hint), so I improvise!
I bought a 10 POUND brisket this year (from McCall’s, aka best butchers in LA). Therefore, I basically doubled all of the ingredients. This recipe is flexible.
The Ultimate Braised Brisket
- 1 (4 pound) beef brisket, first-cut
- Extra-virgin olive oil
- 1 tablespoon kosher salt, plus more for seasoning
- Coarsely ground black pepper
- 3 large carrots, cut into chunks
- 1 onion, halved
- 2 celery stalks, cut into chunks
- 1 head garlic, cut in 1/2
- 1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
- 3/4 bottle dry red wine
- 1 bay leaves
- 1/4 bunch fresh thyme, leaves only
- 4 sprigs fresh rosemary, leaves only
- 1 handful fresh flat-leaf parsley
Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust.
Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender. If you’re using a roasting pan, double wrap it in foil. I actually tend to cook my brisket longer. For a smaller roast 3 hours is enough, for my big roast, I cooked it for 5 1/2 hours. It doesn’t seem like you can overcook this guy.
*This is not your average dry boring brisket. The meat becomes incredibly succulent, and you don’t need a knife to cut it. You will have no leftovers, but if you do, it’s even better the next day.
Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley. I served mine with roasted root veggies, aspragus, and a field green salad with figs and roasted pecans.