Mediterranean-Style Brisket

Mediterranean-Style Brisket
Photo by Eddie Berman


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


Best Wine Deals

See More Deals »

Snooth Media Network