Brisket
Course:
Dinner
Seasonal Event:
Hanukkah
INGREDIENTS:
- 1 brisket (5 pounds)
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 4 large carrots, cut into 1-inch rounds
- 1 large yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons tomato paste
- 1 tablespoon coriander seeds
- 1 teaspoon ground cumin
- 2 cups dry white wine
- 4 cups beef stock
- 1 tablespoon minced preserved lemon rind, store-bought or homemade
- *lemony yogurt (see below), for serving
LEMONY YOGURT:
- 1 cup whole-milk greek yogurt
- Juice of ½ lemon
- ½ garlic clove, grated
- ½ teaspoon kosher salt, plus more to taste
DIRECTIONS:
- Preheat the oven to 350°F.
- Season the brisket liberally on both sides with salt and pepper. In a large Dutch oven, heat the oil over medium-high heat. Sear the brisket on both sides until golden, about 5 minutes per side. Transfer the brisket to a large plate and set aside.
- To the same pot, add the carrots, onion, and celery and season with salt and pepper. Cook over medium heat until the vegetables have softened a bit, 3 to 5 minutes. Add the garlic and ginger and cook for another minute or so, until fragrant. Stir in the tomato paste, coriander, and cumin and cook for another minute. Deglaze with the white wine, stirring and letting the wine cook off a little, about 2 minutes.
- Return the brisket to the pot and pour in enough beef stock to cover. If the 4 cups of stock doesn’t do it, add water until you get there. Increase the heat to medium-high and bring the stock to a boil. Cover the pot, transfer to the oven, and braise for 1 hour 30 minutes.
- Carefully remove the brisket from the broth and slice it against the grain into ½-inch-thick slices. Stir the preserved lemon into the braising liquid, then return the brisket to the pot, doing your best to keep its original shape. Cover the pot and return to the oven until the brisket is very tender, another 1 hour to 1 hour 30 minutes. Serve warm with the lemony yogurt.
LEMONY YOGURT:
In a medium bowl, whisk together the yogurt, lemon juice, garlic, and salt to combine. Check for seasoning and adjust if needed. Store in the fridge for up to 1 week