Mediterranean-Style Brisket

Mediterranean-Style Brisket
Photo by Eddie Berman


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

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


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