Brisket With Fennel and Herbs
Ingredients
The brisket and seasoning
-
14–5
lb.
piece untrimmed flat-cut beef brisket
-
to taste
Kosher salt
-
to taste
Freshly ground black pepper
The cooking fat and aromatics
-
4
Tbsp.
vegetable oil, divided
-
1
medium
onion, cut into 1"-thick wedges
-
1
large
fennel bulb, cut into 1"-thick wedges
-
3
stalks
celery, cut into 2" pieces
-
1
head
garlic, halved crosswise
-
½
bunch
thyme, oregano, or marjoram
The braising liquid
-
¾
cup
distilled white vinegar
-
¼
cup
low-sodium soy sauce or Worcestershire sauce
-
2
cups
mixed tender herbs (such as parsley, mint, and/or cilantro)
-
½
lemon
-
to taste
Crushed red pepper flakes (optional)
-
to taste
Flaky sea salt
Instructions
- Preheat the oven to 300°F and season the brisket with salt and pepper, then chill for at least 12 hours.
- Heat 2 tablespoons of oil in a large pot and brown the brisket on both sides, then transfer it to a platter.
- Pour off excess fat, add remaining oil, and sauté onions until softened.
- Add fennel, celery, garlic, and herbs, then add vinegar, soy sauce, and water, placing the brisket fatty side up in the pot.
- Cover and braise in the oven for 3 hours, checking for tenderness.
- Increase oven temperature to 425°F, uncover the brisket, and roast until the top is crisp and liquid is reduced.
- Prepare a herb salad with tender herbs and lemon juice.
- Slice the brisket and serve with vegetables and braising liquid, topped with herb salad and optional red pepper flakes.
Nutrition Facts (estimated)
Servings
8–10
Calories
500
Total fat
30g
Total carbohydrates
10g
Total protein
45g
Sodium
800mg
Cholesterol
120mg
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