Mediterranean-Style Brisket

Mediterranean-Style Brisket
Photo by Eddie Berman

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network