Mediterranean-Style Brisket

Mediterranean-Style Brisket
Photo by Eddie Berman


  • 2 cups peeled and diced parsnips (¾-inch chunks)
  • 1 4- to 5-lb. beef brisket
  • 1 14-½-oz. can peeled tomatoes, chopped, with their juices, plus enough low-salt chicken or beef broth to total 3 cups
  • Pinch crushed red chile flakes
  • 1/3 cup finely chopped celery, with leaves
  • 2 cloves garlic, smashed and peeled
  • ¼ cup chopped fresh flat-leaf parsley
  • + 10 more ingredients
    • 1/3 cup finely chopped carrots
    • ¼ cup red-wine vinegar
    • 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)
    • 2 cups peeled and diced carrots (¾-inch chunks)
    • Kosher salt and freshly ground pepper

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