Thursday, April 17, 2014


I can't say that I have a true recipe to share for my brisket.  I have been making it for several years now.  I started making it for Passover, but I now make it several times a year as it has become one of my most requested dishes.  Big Brother especially adores it, my husband's family also gets really excited about it when they come visit from far away. It is essential to get the best quality brisket, in this case grass-fed, and then let it braise for hours in a mixture of homemade chicken stock, diced tomatoes, sautéed/caramelized onions, some spices and lots of fresh herbs.  I think that it also helps that I make slits in the brisket and stuff with slivers of garlic before browning it.  

Here is an attempt, in writing, of how I make my brisket.  I never exactly measure; It's the method and mix of ingredients that I think really matter.

What you need:
Grass-fed Brisket, I order mine ahead of time from Whole Foods these days.  I ask for the biggest piece I can get.  This time it was about 5 pounds.
good quality flaky salt
fresh gound pepper
3 large yellow onions, cut in half-moons and sautéed over low heat
enough homemade chicken stock to cover 3/4 of the brisket lots of garlic, slivered
jar of Jovial diced tomatoes 
1-2 bay leaves
sprig of rosemary
a handful of parsley, or just stems if you have
1/4 cup of ketchup
and approximately one tablespoon each of: onion powder, garlic powder, oregano, paprika, honey, balsamic vinegar
you can add a dash of crushed red pepper for heat 

What to do:
turn on oven to 350 degrees while you brown the meat

make sure your brisket is cut in sections that make it easy to brown and braise in your dutch oven.  I usually cut mine in three sections. 

make slits in the brisket and stuff with slivers of garlic. Then season with flaky salt and freshly ground pepper

heat dutch oven on stove top, about medium-high heat with a few tablespoons of olive oil

brown brisket on all sides, one piece at a time.  Add all brisket back to dutch oven when finished browning.

cover brisket about 3/4 way up with homemade chicken stock.  place lid on dutch oven and put in 350 degree oven for one hour.  

meanwhile, slice onion in half moons and sauté in skillet with olive oil.  add some salt and pepper and a little balsamic vinegar if you fancy.

after one hour in the oven, remove lid and add in the rest of the ingredients. You can make a boquet garni with the fresh herbs if you like.  

leave brisket in oven for about 3 hours with the lid on.  

then, break apart the meat a little so that it absorbs the liquid.  If I am serving the same day, I leave on the stove top to simmer on low heat while I roast veggies and make salads to go with the brisket.  If you make the brisket ahead of time, it tastes better the following day.  

If you have extra sauce, it is great on top of spaghetti, polenta or mustard roasted potatoes.  

serve the brisket with lots of fresh chopped parsley.  If it is for Passover, fresh horseradish is super delicious on top.  My neighbor gave me a jar of homemade horseradish this year, and it is awesome!

It's delicious, much better than it appears photographed

Leftover sauce on top of mustard roasted potatoes with
sautéed spinach

Big Brother eats it all up

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