Brisket is a staple dish for many Jewish celebrations, including Hanukkah. Since it’s a tougher cut of meat, the best brisket is always cooked low and slow. Chef Eden Grinshpan shares her brisket recipe, braised in a flavorful beef stock with vegetables and white wine, from her new cookbook Eating Out Loud.
Recipe and photo by Eden Grinshpan
Serves 8
1. Preheat the oven to 350°F. Season the brisket liberally on both sides with salt and pepper.
2. 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.
3. 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.
4. 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.
5. 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.
6. Carefully remove the brisket from the broth and slice it against the grain into ½-inch-thick slices. If you’re adding preserved lemon, now’s the time to add it to the braising liquid. 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.
