Mediterranean-Style Brisket

Mediterranean-Style Brisket
Photo by Eddie Berman


  • 1/3 cup finely chopped celery, with leaves
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 cloves garlic, smashed and peeled
  • 2 cups peeled and diced carrots (¾-inch chunks)
  • ½ tsp. dried oregano
  • 2 wide strips orange zest
  • Kosher salt and freshly ground pepper
  • + 10 more ingredients
    • 1/3 cup finely chopped carrots
    • ¼ cup red-wine vinegar
    • Pinch crushed red chile flakes
    • 1 cinnamon stick
    • 1 cup finely chopped onions
    • 2 cups peeled and diced parsnips (¾-inch chunks)
    • 2 cups frozen pearl onions (don't thaw)
    • 1 4- to 5-lb. beef brisket
    • 2 Tbs. olive oil
    • 1 14-½-oz. can peeled tomatoes, chopped, with their juices, plus enough low-salt chicken or beef broth to total 3 cups

Position a rack in the lower third of the oven and heat the oven to 300°F. Have ready a 5- to 6-quart Dutch oven with a tight-fitting lid. Cut a large single-layer square of cheesecloth, and rinse it to remove any loose fibers. Spread the cheesecloth flat and pile the garlic, oregano, orange zest...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network