There are two distinct parts of brisket, the first and second cuts. The first cut is very lean, and the second loaded with beautiful (fat) marbling. This makes cooking a “whole” brisket a felony. It’s like cooking a small and large potato in the same oven, for the same amount of time, and expecting them both to be perfectly cooked. Brisket falls under the category of “butcher’s cuts” that were prized and taken home more by the butcher than the customers. That said, adjust your cooking time for slightly shorter with the leaner pieces and slightly longer with the more “marbled” ones. This is a simple recipe with a good thickening trick at the end—and don’t be scared: gremolata is just a fancy word for garlic, parsley and lemon…
| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 3- to 4-pound second-cut or point-cut brisket, preferably in one piece
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 pound small carrots, halved lengthwise
- 3 large shallots, sliced lengthwise
- 12 large cloves garlic
- 1/4 cup dark brown sugar
- 1/4 cup red wine vinegar
- 5 cups beef stock
- 2 tablespoons mayonnaise
- 3 tablespoons grainy mustard
- 2 teaspoons coriander seeds, lightly crushed
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 cup flat-leaf parsley leaves, stemmed
- 2 large cloves garlic, minced
- Zest and juice from 1 large lemon
- Kosher salt
Instructions
- Preheat the oven to 350 degrees F.
- Cook the brisket: Tie the circumference of the brisket with butcher’s twine. In a large Dutch oven or other wide heavy pot, heat the oil over medium-high heat. When the oil begins to smoke lightly, sprinkle both sides of the brisket with salt and pepper. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat won’t stick. Cook, undisturbed, on its first side, until browned, 3 to 5 minutes. Turn on the other side and brown, 3 to 5 additional minutes. Remove the meat from the pot and place it on a baking sheet.
- Cook the vegetables: Lower the heat to medium. In the same pot, add the carrots, shallots and garlic and sprinkle them with another pinch of salt. Brown for 3 to 5 minutes. Stir in the sugar and vinegar and simmer over very low heat until the liquid reduces and starts to coat the carrots, 3 to 5 minutes. Pour the vegetables and cooking liquid into a bowl.
- Cook the meat: Return the brisket to the pot and add the beef stock. Bring the stock to a gentle simmer. Cover, then place the pot in the center of the oven and cook for 1 hour. Remove the pot from the oven and add the vegetables and their liquid back in. Return the pot to the oven, uncovered, and cook until the meat is tender when pierced with a fork, an additional 1 to 2 hours. (If the meat looks dry or begins to get overly browned, cover the pot with the lid or a layer of aluminum foil for the remaining oven time.)
- Make the gremolata: In a small skillet, toast the coriander seeds in 1 teaspoon olive oil until lightly colored and fragrant. Meanwhile, in a small bowl, combine the parsley, garlic, lemon zest and juice and a generous pinch of salt. Add the coriander seeds warm, straight from the skillet. Add the remaining 2 tablespoons olive oil, then stir and set aside.
- Finish: Remove the pot from the oven and allow it to rest for 10 to 15 minutes. Meanwhile, blend half the cooking liquid and half of the remaining vegetables in a blender until smooth, then pour back into the pot. Whisk in the mayonnaise and mustard. Taste for seasoning. Slice the meat against the grain. (It should be fork-tender without being dry.) Transfer the meat and the remaining vegetables to a serving platter. Pour the sauce over the meat. Serve with the gremolata.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 825 |
| Total Fat | 61 g |
| Saturated Fat | 22 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 46 g |
| Cholesterol | 214 mg |
| Sodium | 1208 mg |
Reviews
My family loves roasts with veg and gravy. Because we are Wanting heathier diet we try to stay away from gravy. Tried your method of gravy. Family couldn’t tell the difference. Loved. Loved.
Nancy
Nancy
I’m legitimately speechless! Unbelievable. Flavor upon flavor. WOW, WOW, WOW!
Hands down the best pot roast recipe I have ever tried. It is definitely worth all of the extra steps! I’ve made it twice in one months it’s that good. I add some baby fingerling potatoes and use a white or rosé in place of the red wine vinegar (I wouldn’t go with a red wine as it would change the flavor too much). Delicious!
I went to the NY MAGAZINE French Culinary Institute for 4 days for 4 years. 150 students from all over signed up and had the pick of 50 chefs to learn everything from chocolate candy to with Jacque Torres to Jean-George. My favorite chef was Alex Guarnashelli . Ummmm! Lentil soup with Ham hock. It was the experience of a life time to cook with famous chefs and the “Cocktail” hour at days end. Chefs are funny.
It was so delicious! I had two servings of it and had to stop myself from eating more. Will definitely make again.
I made this for Easter dinner and it was outstanding! The Gremolata sealed the deal on the brisket. I was skeptical but my 17 year old daughter loved it too! I trust any Alex recipe (pretty much all The Kitchen recipes) and this didn’t disappoint. I served 3 cheese scalloped potatoes and a cucumber and radish salad with it. Perfection!