Slow-Cooked Brisket With Red Wine, Vinegar and Mustard Recipe
Braising a brisket for the Jewish holidays is an American tradition and not something that came over from the old country, says Joan Nathan. Here, San Francisco chef Adam Sobel has refined his low-and-slow recipe so that the acidic elements are front and center.
You’ll want to choose a good-quality brisket that has a nice fat cap on one side.
The meat tastes better after a day or two’s refrigeration. If you wish, keep it whole during that time. When you’re ready to reheat, cut the meat against the grain into thin slices and place them in the strained cooking liquid.
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Ingredients
measuring cupServings: 12
Directions
Step 1
Preheat the oven to 250 degrees.
Step 2
Season the brisket generously with salt and pepper all over.
Step 3
Heat a few tablespoons of the oil in a large, sturdy braising pan or Dutch oven, over medium heat. Once the oil shimmers, add the brisket. Sear on all sides; this may take as long as 10 minutes per side. Transfer the meat to a platter.
Step 4
Add half the carrots and all the onion, celery and garlic to the pan (over medium heat). If the pan seems dry, add more oil, as needed. Cook for a few minutes, stirring occasionally, then season lightly with salt and pepper.
Step 5
Stir together the vinegar, wine, honey or maple syrup, horseradish and mustard in a large liquid measuring cup, then pour into the pan. Use a wooden spatula to dislodge any browned bits from the bottom. Cook for 3 minutes, or until the liquid has reduced a bit.
Step 6
Return the brisket to the pan, fat side up. Pour in the broth, then add the bay leaves, thyme sprigs and parsley. (The broth should barely or not quite cover the meat.) Once the liquid begins to bubble at the edges, cover and transfer to the oven. Slow-roast for 3 hours, checking the liquid level. If it seems low, add a little more broth.
Step 7
Uncover and add the remaining carrots on top, then cover and slow-roast for another hour. Transfer to the stove top (off the heat); uncover and reserve the top carrots, then transfer the meat to a cutting board. Strain the cooking liquid, if desired, discarding the solids, then return the liquid to the pan. Bring to barely a boil over medium heat; cook until the liquid has reduced by about half.
Step 8
Trim any remaining fat on the meat, if you wish. Cut the meat against the grain into thin slices, arranging them in a deep platter. Spoon the hot cooking liquid over the meat, then ladle the reserved carrots on top. Serve warm.
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Adapted from Nathan’s “King Solomon’s Table: A Culinary Exploration of Jewish Cooking From Around the World” (Alfred A. Knopf, 2017).
Tested by Andy Sikkenga.
Published March 23, 2017
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