Brisket With Horseradish Gremolata
- Total Time
- 4 hours, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1(4- to 5-pound) brisket, preferably second cut
- 1tablespoon kosher salt
- 1½teaspoons black pepper
- 4garlic cloves, chopped
- 6sprigs fresh thyme
- 2tablespoons extra-virgin olive oil
- 2large onions, thinly sliced
- 2large carrots, sliced into thin rounds
- 2large celery stalks, diced
- 1½cups dry red wine
- 2whole bay leaves
- 1½cups parsley, coarsely chopped
- Grated zest of 1 small lemon
- 3tablespoons fresh, coarsely grated horseradish
- Flaky sea salt, for serving
Nutritional analysis per serving (10 servings)
649 calories; 48 grams fat; 19 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 37 grams protein; 746 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season brisket all over with salt and pepper. Place brisket in a large container and spread garlic and thyme sprigs all over top and bottom of meat. Cover and refrigerate overnight or for at least 4 hours. Let meat stand at room temperature for 30 minutes before cooking. Wipe off the garlic and thyme. Heat oven to 325 degrees.
- Step 2
Heat a very large Dutch oven over high heat. Add oil and let heat. Add brisket and sear, without moving, until golden brown, about 4 to 5 minutes per side. (Cut meat into 2 chunks and sear in batches if it doesn’t fit in the pot in a single layer.) Transfer to a plate.
- Step 3
Add onions, carrots and celery to pot and reduce heat to medium-high. Cook vegetables, tossing occasionally, until onions are golden brown around the edges and very tender, about 15 minutes. Pour in wine and scrape up any browned bits from the bottom of the pot. Stir in bay leaves and bring liquid to a simmer; let simmer for 5 minutes to reduce slightly.
- Step 4
Place meat in pot, then cover pot and transfer to oven. Cook, turning every 30 minutes, until meat is completely fork tender, 3 to 4 hours. After 2½ hours, uncover pot so some of the liquid can evaporate and the sauce can thicken. If the brisket starts to get too brown and the sauce too reduced before the meat is tender, cover pot again.
- Step 5
Spoon fat from the top before serving. (If you have time, let brisket cool completely first, then refrigerate overnight in the pot; this makes it easier to remove the white fat from the top. Reheat the meat, covered, in a 350-degree oven for 30 to 45 minutes.) If sauce seems thin, remove meat from pot and bring liquid to a simmer. Let cook until reduced to taste.
- Step 6
In a bowl, toss together parsley, lemon zest and horseradish to make gremolata. Slice meat against the grain and serve with the sauce, garnished with horseradish gremolata and sea salt.
Private Notes
Comments
Excellent brisket. Made it for Passover. However, like all brisket recipes, I cook the brisket until it is cooked but not done (about 2+ hours). Then take it out of the oven. Cool it and slice it. Then put it back into the juices to finish cooking. That way you get incredibly tender brisket and you don't cook it 4 hours! I actually put it in the refrigerator when it was partially cooked, sliced it the next day and then cooked for about an hour. Magnificent!
The gremolata was much improved by mincing the parsely, horseradish and lemon zest together in the food processor with the addition of the juice from one lemon. This improved gremolata really brightened up the flavor of the brisket, whereas just chopping the ingredients and mixing like a salad did not. I look forward to trying some of the other posted suggestions next time I make the dish - and there WILL be a next time!
Just made this for Hanukkah and it was superb!! Absolutely essential to make 1-2 days ahead for best results. Used first cut and it was perfect. Temp was too high, I would recommend 275-300 for 3 hours. One additional key is to let it cool with the braising liquid and it will soak up like a sponge.
This was my first brisket, and it was easy and delicious, so everyone told me. I still don't like brisket myself. I doubled the amount of horseradish in the gremolata. When I went to reheat the brisket (after slicing it), there didn't appear to be enough liquid. So I added a bunch more wine and let it reheat slowly while we began our Seder. It was perfect, moist and flavorful, when it was finally served with a good amount of gremolata adorning it.
I followed the recipe and marinated in overnight. Came home from work and proceeded with the recipe, cooking in for 2 1/2 hours, taking the lid off for the recommended 30 minutes in the sauce in in fact reduce. So I put the lid back on. I cooked it for another half an hour or so in the meat was fork tender. I will let it cool overnight and we’ll have it for dinner . It smells wonderful !
Made my first brisket ever. Followed this recipe to the T. But like another commenter took it out of the oven after 2.5 hours. Let it cool. Refrigerated it over night. Cut off all the fat and skimmed fat off the liquid. Sliced it. Then tonight, before our Chanukah celebration, placed back in 275 degree oven for 1.5 hours. Every piece devoured. And gremolata was perfect!!! Perfect with latkes!!