Recipe: Brisket is Delicious
We love brisket in this house, and we are always trying new ways to make it delicious.
Craig smokes it on the grill à la Zak Pelaccio, using applewood that he rescued when our apple tree was snapped like a matchstick during Hurricane Irene. This smoked version reflects Zak’s time in southeast Asia, so the marinade is super spicy.
And I’m originally from Texas, so my Dad raised me on straight up BBQ’ed brisket–a most excellent take on this versatile cut.
But last week, we had beloved visitors all the way from Alaska, and we decided to make a traditional Rosh Hashanah dinner for Lizzie and her gorgeous daughter, Kate.
Braised Brisket with Roasted Tomatoes
Potato Pancakes (gluten-free!) with Homemade Applesauce
Celeriac Remoulade with Homemade Mayo
Hudson Valley Apples with Raw Dipping Honey”
As always–it’s all about the ingredients. Our brisket came from the finest folks around, just over the river in Tivoli, New York–Northwind Farms. Richard and Jane have been raising exquisite animals on their bucolic farm since the 70’s, and their son Russell makes it easy on all of us, bringing a terrific selection to our Woodstock Farm Festival each Wednesday.
The tomatoes, which Craig skinned and lightly roasted, and the celeriac both came from Four Winds Farm–our man Jay is the MASTER of tomatoes–his no-till method of farming is to be admired.
Everything except the celery and olive oil are from right here in the Huddie Vee–how cool is that?
So here’s the brisket recipe, I will post the others over the next few weeks.
Shana Tova, y’all!
Photo credit: Staci Strauss
serves 8 with lots of leftovers
Braised Brisket in Roasted Tomato Broth
4-5 pound brisket, grassfed and humanely raised
5 cups chicken broth*
5 cups bone broth**
6 roasted ripe tomatoes, skinned
2 rough chopped yellow onions
6 medium carrots, peeled and whole
4 celery stalks
2 bay leaves
a good-sized knob of butter
salt and pepper to taste
Combine the broths and the roasted tomatoes, including tomato water and heat in a separate sauce pan
Using the largest, enameled cast iron dutch oven you have:
Brown the onions in the butter over medium-low heat until soft.
Remove onions and set aside.
Turn heat up slightly and brown the meat on all sides, including edges.
Remove meat, turn the heat down to medium low, and add the onions, carrots and celery to make a nice little bed for the brisket.
Cover the meat with the warm tomato broth
Add bay leaves, salt and pepper
Cook, uncovered in the oven, for at least 7 hours, we cooked ours for 9 hours this time, and it was succulent and falling apart good!
Oven Temperature at 300 for the first two hours, then reduce to 220 for the remainder
*we make our own broths–it’s easy and gets a second use out of the bones from our Sunday chicken. Store bought works, too.
**do yourself a favor and make some bone broth. Just get a couple of marrow bones from your butcher and go to town. If bones aren’t your bag–use all chicken stock, it will be delicious!
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