Braised Brisket Persillade

Makes 10 servings

The key to the brisket is the marinade, and a handy way to marinate it is to place the meat in a large zipper-locked plastic bag. Pour in the marinade, and seal the bag. Turn the bag a few times to thoroughly coat the meat.

Ingredients

  • 3 to 4 pounds beef brisket, fat trimmed
  • 2 cups dry red wine
  • 4 cloves garlic, chopped
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon black peppercorns, cracked
  • 1 teaspoon thyme leaves
  • 2 to tablespoons vegetable oil
  • 1/4 cup tomato paste
  • 3 cups low-sodium beef stock

Persillade

  • 2 cups matzo meal
  • 1 cup flat-leaf parsley leaves, finely chopped
  • 1 clove garlic, crushed
  • 1/2 cup olive oil

Directions

  1. Place brisket in a sealable plastic bag or in a large shallow baking dish. In another bowl, combine wine, garlic, onion, carrots, celery, peppercorns, and thyme. Pour mixture over brisket, cover (or seal). Turn the bag a few times or stir the mixture to thoroughly coat the meat. Marinate in the refrigerator for at least 8 hours.
  2. Preheat the oven to 350 degrees F. Remove the brisket from the marinade and pat dry with a paper towel. Reserve about half of the marinade. Pat beef dry.
  3. In a large heavy-bottomed saucepan or Dutch oven, heat the oil over high heat until wisps of smoke appear. Place dry brisket in pan and sear on all sides until golden brown, then transfer to a plate.
  4. Reduce the heat to medium-low and pour off the fat. Add the tomato paste and cook until the color deepens and appears rusty, about 4 minutes. Add the reserved marinade and use a wooden spoon to scrape any brown bits from the bottom of the pan.
  5. Return the brisket to the pan and add stock (you may not need all of the stock. The braising liquid should come about 1/3 of the way up the brisket).
  6. Bring to a simmer, cover, and place in preheated oven. Braise until meat is tender, about 1 1/2 hours. (Test meat for doneness by piercing with a roasting fork. If fork enters meat without resistance and brisket easily slides off, the meat is done.) Transfer the brisket to a foil-lined baking sheet and set aside.
  7. Meanwhile, for the persillade: In a bowl, combine the matzo meal, parsley, garlic, and oil. Toss to combine and set aside until needed.
  8. Skim any fat from the cooking liquid. Carefully transfer the braising liquid to a blender and process until smooth. If remaining sauce is too thick, add additional stock; if it is too thin, simmer over medium heat until it has reduced. Season with salt and pepper, to taste and set aside.
  9. Sprinkle the persillade over the cooked brisket and gently pat down to adhere. Return to the oven and bake until the persillade is lightly golden brown, about 10 minutes.
  10. Slice the brisket into thin slices and serve with the sauce and roasted vegetables.

CIA FOODIES

Braised Brisket with Persillade

Braised Brisket Persillade
Makes 10 servings The key to the brisket is the marinade, and a handy way to marinate it is to place the meat in a large zipper-locked plastic bag. Pour in the marinade, and seal the bag. Turn the bag a few times to thoroughly coat the meat.

Ingredients

  • 3 to 4 pounds beef brisket, fat trimmed
  • 2 cups dry red wine
  • 4 cloves garlic, chopped
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon black peppercorns, cracked
  • 1 teaspoon thyme leaves
  • 2 to tablespoons vegetable oil
  • 1/4 cup tomato paste
  • 3 cups low-sodium beef stock
Persillade
  • 2 cups matzo meal
  • 1 cup flat-leaf parsley leaves, finely chopped
  • 1 clove garlic, crushed
  • 1/2 cup olive oil

Directions

  1. Place brisket in a sealable plastic bag or in a large shallow baking dish. In another bowl, combine wine, garlic, onion, carrots, celery, peppercorns, and thyme. Pour mixture over brisket, cover (or seal). Turn the bag a few times or stir the mixture to thoroughly coat the meat. Marinate in the refrigerator for at least 8 hours.
  2. Preheat the oven to 350 degrees F. Remove the brisket from the marinade and pat dry with a paper towel. Reserve about half of the marinade. Pat beef dry.
  3. In a large heavy-bottomed saucepan or Dutch oven, heat the oil over high heat until wisps of smoke appear. Place dry brisket in pan and sear on all sides until golden brown, then transfer to a plate.
  4. Reduce the heat to medium-low and pour off the fat. Add the tomato paste and cook until the color deepens and appears rusty, about 4 minutes. Add the reserved marinade and use a wooden spoon to scrape any brown bits from the bottom of the pan.
  5. Return the brisket to the pan and add stock (you may not need all of the stock. The braising liquid should come about 1/3 of the way up the brisket).
  6. Bring to a simmer, cover, and place in preheated oven. Braise until meat is tender, about 1 1/2 hours. (Test meat for doneness by piercing with a roasting fork. If fork enters meat without resistance and brisket easily slides off, the meat is done.) Transfer the brisket to a foil-lined baking sheet and set aside.
  7. Meanwhile, for the persillade: In a bowl, combine the matzo meal, parsley, garlic, and oil. Toss to combine and set aside until needed.
  8. Skim any fat from the cooking liquid. Carefully transfer the braising liquid to a blender and process until smooth. If remaining sauce is too thick, add additional stock; if it is too thin, simmer over medium heat until it has reduced. Season with salt and pepper, to taste and set aside.
  9. Sprinkle the persillade over the cooked brisket and gently pat down to adhere. Return to the oven and bake until the persillade is lightly golden brown, about 10 minutes.
  10. Slice the brisket into thin slices and serve with the sauce and roasted vegetables.

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