Playing How to Make Brisket Braised in Wine & Tomato By Rachael

Herbs and tomatoes balance out the richness of this brisket that’s served topped with a flavorful kick of nuts, fresh herbs, grated horseradish, and citrus. 

Rach likes to serve it with her Potato and Parsnip Cakes.

Rachael fed this brisket to the woman behind one of her “recipe fixes,” Loukisha, who returned to the show as part of an anniversary trip to NYC. And Rachael made sure to gift her while she was here. Watch the video to see her reaction!

Ingredients
  • 1 beef brisket, about 5 pounds, trimmed well, small fat cap on top
  • 2 tablespoons olive oil
  • Salt and pepper
  • 4 ribs of celery with leafy tops, chopped
  • 8-10 rainbow carrots, divided, 2 peeled and coarsely chopped and the remaining peeled and halved lengthwise
  • 2 large onions, chopped
  • 8 cloves garlic, crushed
  • 1 ½ teaspoons cumin, or half a palmful
  • 1 ½ teaspoons smoked sweet paprika, or half a palmful
  • 1 ½ teaspoons oregano, or half a palmful
  • 1 teaspoon juniper, optional
  • ¼ teaspoon ground allspice
  • 2 tablespoons sundried tomato or tomato paste
  • 2 large fresh bay leaves
  • A bundle or a small handful each of rosemary and thyme, tied with kitchen string
  • One 28-ounce can San Marzano or plum tomatoes
  • 1 bottle red wine
For the Gremolata
  • 1 cup chopped carrot tops, parsley, celery tops, dill and mint combined
  • 1 tablespoon lemon zest
  • 2-4 tablespoons fresh horseradish, grated and added to taste
  • ¼ cup chopped pistachio
Yield
Serves: 8
Preparation

Pat brisket dry and bring to room temp for 30 minutes.
 
Heat a large Dutch oven over high heat with olive oil, 2 turns of pan, and preheat oven to 350˚F with rack at center oven. Season meat with salt and pepper and brown both sides, fat cap down first, and brown evenly, about 10 minutes. Remove, then reduce heat a bit and add the celery, 2 chopped carrots, onions, garlic, spices, tomato paste and herbs, stir 4-5 minutes, then add tomatoes and break them up, add wine and bring to boil, then add beef back, cover and roast 3 hours.

 
For the gremolata, combine the finely chopped herbs, lemon zest and fresh horseradish to taste. Stir in the chopped nuts just before serving.
 
After 3 hours, uncover the brisket and add remaining carrots, nesting them under and around the beef, fat cap up. Roast 30 minutes more or until carrots are just tender and top of beef is browned, and remove from oven. Let rest 10 minutes, then skim fat and remove the beef. Slice against grain, and surround with carrots. Whisk and thicken sauce over moderate heat, then spoon over meat and pass at table.

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