Mediterranean-Style Brisket

Mediterranean-Style Brisket
Photo by Eddie Berman

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network