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Italian Style Braised Brisket

Course Main Course
Cuisine Italian
Keyword beef
Total Time 3 hours 30 minutes
Servings 8
Author Christine Ma

Ingredients

Italian style braised brisket

  • 4 pounds brisket
  • 4 tablespoons olive oil divided
  • 6 garlic cloves
  • 2 shallots
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 2 tablespoons anchovies
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 medium onion chopped
  • 3 medium carrots chopped
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 3 cups beef broth
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons worcestershire
  • 1 bay leaf

Almond caper gremolata

  • 1 cup chopped parsley
  • ¾ cup olive oil
  • ½ cup toasted chopped almonds
  • 2 tablespoons capers
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 garlic clove minced
  • salt and pepper

Instructions

  • Preheat oven to 325 degrees F.
  • Combine 2 tablespoons olive oil with garlic cloves, shallots, rosemary, thyme, anchovies, salt, and pepper in a food processor. Pulse ingredients until they turn into a paste. Rub paste onto brisket, making sure to cover all sides. Let sit for 30 minutes.
  • Heat 1 tablespoon oil in a large Dutch oven over medium heat. Lightly sear brisket on all sides, lightly caramelizing rub onto the meat. Remove and set aside.
  • In the same pot, heat another tablespoon oil. Add chopped onion and carrots and cover the pot. Continue to cook for 3 minutes or until vegetables are beginning to soften. Remove lid and add tomato paste, stirring to coat. Add wine and bring to a boil. Continue to boil for 1 minute.
  • Add back brisket to pot along with beef broth, balsamic vinegar, worcestershire, and lay leaf. Bring to a simmer and cover the pot. Continue cooking in the oven for 2 ½ hours or until beef falls apart easily.
  • Meanwhile, make gremolata. Combine chopped parsley with olive oil, almonds, capers, lemon juice and zest, and garlic in a medium bowl. Season with salt and pepper and let sit for at least 30 minutes.
  • Remove brisket from the oven and spoon gremolata on top. Serve with additional gremolata on the side.

Notes

The gremolata can be prepared the day before.
If preparing the brisket for a large party, you can fully cook the brisket the day before and reheat it in the oven the following day.