I love serving this brisket dish for Rosh Hashanah and other holiday meals and it goes great with this salad and braised red cabbage or these green beans. None of the steps are complicated and the low and slow roast allows time to socialize with your guests. Do keep an eye on the brisket as overcooking eventually leads to dried out meat.
The recipe was inspired by one found in Art Smith’s Back to the Table, which I first followed for Thanksgiving 2001. There are many great recipes in this book and I cannot recommend it (and his other books) more highly – I refer to some of the recipes so often it has started falling apart! His love of food and recognition of the important place it holds in all of our lives is inspirational.
A splash of Lucini Fig Infused Balsamic or Lucini Cherry Infused Balsamic and a 1/2 cup of dried fruit added just before serving brings a brightness that balances well with the robust umami of the beef and the red wine.
- 3-4 lb Beef Brisket
- 1 Tb Salt
- 1 tsp Pepper
- 2 tsp Smoked Paprika
- 1/2 tsp Brown Sugar
- 1 tsp Chili powder
- 2 Tb Lucini Premium Select Extra Virgin Olive Oil
- 1 large Onion, large dice
- 1 Carrot, thick slices
- 1 Celery stalk, thick slices
- 5 Garlic cloves
- 1/2 C dry Red wine
- 2 C Stock (Beef is best, but chicken and mushroom work well; homemade HIGHLY recommended)
- 3 Bay leaves
- 1/2 C Shittake Mushrooms (large chop, stems removed)
- 4 tsp Arrowroot dissolved in water (about 1 Tb)
- Lucini Fig Infused Balsamic or Lucini Cherry Infused Balsamic (optional)
Preheat oven to 300 degrees. Combine salt, pepper, paprika and chili powder. Season the brisket evenly with this mixture and allow to sit for 30 minutes (I do 15 minutes refrigerated, then 15 minutes at room temperature out of the reach of meat-loving children or pets).
Heat a large, non-stick, oven-safe cooking vessel over medium-high heat. Add olive oil and brown the brisket on both sides (about 3 minutes per side, but definitely browned, not gray). Remove brisket to a plate. Add onion, carrot, celery and garlic and saute until the onions become translucent and the carrots begin to soften.
Add red wine and deglaze the pan – dissolving all the browned beef and veggie tastiness off the bottom of the pan and into the wine (about 5 minutes). Add bay leaves and stock and bring to boil. Place your browned brisket on top of the vegetables; cover and place in oven.
Bake for about 2 hours at 300F – remove when the meat is tender when prodded with a fork. Allow the brisket and to rest for 10-15 minutes. Remove the vegetables with a slotted spoon and set aside.
While the meat rests, add the mushrooms to the liquid in the pan and bring to a boil. Reduce for 5 minutes. Turn temperature down to low and add arrowroot slurry. Stir immediately and thoroughly until you achieve gravy consistency.
Carve the brisket across the grain. I serve this with the gravy, vegetables from the pan, mashed potatoes and braised red cabbage. For an added dimension of flavor, add a splash of Lucini Fig Infused Balsamic or Lucini Cherry Infused Balsamic on top of the brisket just before serving.