It's a great Hannukah tradition, the venerable centerpiece of the holiday meal, the brisket. And this year, it might be a great idea to change things up and enjoy a beautiful brisket on this Jewish holiday, with an Italian flavor profile. New York Times Food Columnist Melissa Clark stopped by Tonia's Kitchen to talk about a fantastic recipe for Brisket with Horseradish Gremolata. In this case, the horseradish stands in for garlic, and offers a real pop of flavor. One of the great things about brisket of course, as Melissa puts it, is that it "wants" to be made ahead. and Hannukah is 8 days long. Serve this with potato latkes, or maybe even mashed potatoes. You might find it's the gift that keep on giving...and since Hannukah is a long holiday, that's a good thing!
- 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
- 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.
