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Braised Brisket

Braised Brisket

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The holidays are around the corner and although this year may be different than the rest- those of us who are fortunate enough- can still take solace in cooking a delicious meal. I’m grateful to be one with that privilege to indulge. According to the Oxford dictionary, “indulge” means to “allow oneself to enjoy the pleasure of.” I find pleasure in the simple things. Especially in a recipe which allows flavors to develop with the assistance of time.

Classic brisket is one of those simple pleasures. You sear the meat. Remove it. Add veggies and aromatics. Add meat back to the pot along with your braising liquid, then let time and heat do the work. The end result is tender, deeply flavored beef which takes its character from whatever you add to the pot. Magic!

This recipe is wonderful to cook for a small gathering, it serves about around 6, with a bit of leftovers for sandwiches the next day to boot. You cans add another piece of brisket to feed a larger group. Just add enough liquid to submerge all the meat while cooking.

~Tip – Try to find second cut brisket — It has slightly more fat marbling than the lean first cut variety and results in more flavor and tenderness.

Ingredients:

1 (5-7 pound) beef brisket, preferably second cut
3 tablespoons extra-virgin olive oil, divided
10-12 garlic cloves, smashed or an entire head of garlic with the top cut off
2 medium onions, sliced
3 medium carrots, cut into 3-inch pieces
3 celery stalks, cut into 3-inch pieces
6-8 sprigs fresh thyme
2-3 sprigs fresh rosemary
2 whole bay leaves
2 tablespoons tomato paste
5-6 cups beef stock (or chicken stock or water)

Directions:

  1. Preheat oven to 350 degrees F and adjust a rack to the lower third of the oven.
  2. Let meat stand at room temperature for 30 minutes before cooking. Pat dry with paper towels. Season generously on both sides with salt and pepper.
  3. Heat 2 tablespoons of the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid. Add brisket and sear, without moving, until golden walnut colored crusty brown areas appear, about 5 minutes per side. Transfer to a plate and set aside.
  4. Add the remaining 1 tablespoon of oil, garlic, onions, carrots, celery, thyme, rosemary and bay leaves to the pot. Sauté for approximately 5 minutes until unions have softened but not caramelized.
  5. Stir in tomato paste and cook for 2 more minutes.
  6. Add stock and bring to a gentle simmer, scraping up any brown bits stuck to the bottom of the pan with a wooden spoon.
  7. Place the brisket back in the pot, cover and place in the oven.
  8. After 3 hours, remove the lid from the pot and continue cooking uncovered so some of the liquid can evaporate and sauce can thicken. Continue braising for about 1 hour more, or until the brisket is fork tender. If the sauce starts to get too thick before the meat is tender, cover the pot again.
  9. Remove from oven and transfer meat to a cutting board; cover loosely with aluminum foil and let rest 15- 20 minutes before slicing against the grain into thick slices. Arrange sliced meat on a serving platter.
  10. Discard rosemary, thyme and bay leaves from the sauce. Using a slotted spoon, remove vegetables and arrange around the brisket. Spoon desired amount of pan juices over the brisket and serve.
Breaking Bread, Breaking Barriers, Building Bridges

Breaking Bread, Breaking Barriers, Building Bridges

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“Not what we have But what we enjoy, constitutes our abundance,” said Epicurus.
 
After celebrating a tradition-rich Nowouz which is the Persian New Year marked by the first day of spring, my family celebrated Passover. Over the same weekend some celebrated Easter, some seezdah-bedar, some weekly Sunday suppers- and many other traditions continued around the word. Though the observers and rituals may have been different, the common denominator was a festive meal.
 

At Basil & Roses we call it “Breaking Bread together In Style.” But no matter what your style, customs or origin story- when we gather to enjoy a meal, we are unified in engaging in a tradition as old as humanity—one which transcends national borders and cultural divides.  I wrote about the magic of gathering around the fire, and how we gather around the hearth and our tables to pay homage to the gift of generosity we’ve received in our lifetime. Today, I am wondering, how to expand that circle further.

As I reflect on my own experiences, I realize what a privilege it was to grow up in a home with many gatherings. My parents were extraordinary hosts who believed in the art of bringing people together and creating memories.  Indeed much bread has been broken under the roof of their loving home.

Today, the long dining table in my family home has a magical aura about it. It is as if, the collective energy of the all the people who have shared a meal around this table has penetrated the wooden top, permeates the room and gives back a little bit of that joy to every newcomer. That energy gives the dining room the fragrance of light happiness, gently perfumed by the memory of the scent of the 68,000 estimated onions chopped in its adjacent kitchen over the past twenty two years.

It is that magic which I want to spread with this essay and with my cooking. It is undoubtedly special to share a meal with those dear to us. Wouldn’t be nice if we extended that offer to others we have the opportunity to get to know better? I’m not suggesting inviting strangers off the street into our homes, but maybe we can expand our reach and open our tables to those we don’t know as well. To those with different political points of view, different religious beliefs, different lifestyles. Though not an easy task, perhaps while we’re breaking bread together, we can learn to listen to each other, break barriers and build bridges to ultimately learn from one another.

Our society seems more segmented than ever today. But when we break bread together, somehow we are equal. Through the ingredients of the meal, we share a common connection to the the earth and sun which worked to create sustenance for us. There are organizations all over the US doing great work with their own “breaking bread, breaking barriers” projects supporting refugee communities. Community meals are sponsored by Churches, Mosques and Synagogues everywhere. Community restaurants like Soul Kitchen in NJ, are offering locally sourced ingredients along with dignity for those in need.

“The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community, from the mere animal biology to an act of culture.” says Michael Pollan.

Eating delicious food is an indulgence. But there can also be great satisfaction with sharing your food with others.  Whether you break bread with two people or your entire community, try reaching out. You may be surprised how many people are interested in your traditions. Consider the potential of the connections you can create with this small effort. We live in a world in which there are 7,000 estimated languages spoken, but there is one that is universal and that is food! Let’s start the dialogue… or simply, invite those neighbors which we never got to know, over for dinner one night next week.

“In the shade of the lemon grove I break off a hunch of bread, sprinkle it with the delicious fruity olive oil, empty my glass of sour white Capri wine; and remember that Norman Douglas once wrote that whoever has helped us to a larger understanding is entitled to our gratitude for all time.” A beautiful quote from Elizabeth David- a soulful food visionary of the 1950’s.

What is the moral of the story here?

Eat well and eat together.

Below I share with you photos of the gorgeous dishes our generous hosts prepared for us this past Passover. Once again, I was grateful for meeting new faces at these tables, and the indulgences inspired but family, tradition and love.

Hope to see you at a table soon and break break together in style!