Description
This Italian Style Braised Brisket recipe is a true showstopper, featuring a tender beef brisket braised to perfection with a flavorful mix of herbs, vegetables, and wine. Topped with a zesty almond caper gremolata, this dish is a delicious and impressive main course that is sure to please any crowd.
Ingredients
For the beef brisket:
- 1.8 kg (4 lb) beef brisket, trimmed of excess fat
- 3 tablespoons olive oil
- 6 garlic cloves, peeled
- 2 shallots, peeled
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons fresh thyme leaves
- 2 anchovy fillets (optional but recommended)
- Salt and freshly ground black pepper
- 1 large onion, chopped
- 3 carrots, chopped
- 2 tablespoons tomato paste
- 250 ml (1 cup) dry red wine
- 720 ml (3 cups) beef stock
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
For the almond caper gremolata:
- 60 g (1 cup) chopped fresh parsley
- 180 ml (¾ cup) olive oil
- 70 g (½ cup) toasted almonds, roughly chopped
- 2 tablespoons capers, drained
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 165°C (325°F).
- Heat the remaining olive oil in a large Dutch oven over medium-high heat.
- In the same pot, add onion and carrots; cook until softened, about 5 minutes.
- Pour in the red wine, scraping up any browned bits.
- Add beef stock, balsamic vinegar, Worcestershire sauce, and bay leaf.
- Braise for about 2½ hours, or until the meat is fork-tender.
- While the brisket cooks, make the gremolata:
- Remove the brisket from the oven, discard the bay leaf, and slice or shred the meat.
In a food processor, blend 2 tablespoons olive oil, garlic, shallots, rosemary, thyme, anchovies, salt, and pepper into a smooth paste. Rub all over the brisket and let sit for 30 minutes.
Sear the brisket on all sides until golden brown, 3–4 minutes per side. Remove and set aside.
Stir in tomato paste and cook for 1 minute.
Simmer for 2 minutes, then return brisket to the pot.
Bring to a simmer, cover tightly, and transfer to the oven.
Combine parsley, olive oil, toasted almonds, capers, lemon juice, lemon zest, garlic, salt, and pepper in a bowl. Let sit for at least 30 minutes to allow flavors to meld.
Serve topped with gremolata and extra on the side.
Notes
- The anchovies dissolve into the braise, adding deep umami without fishiness.
- This dish pairs beautifully with creamy polenta, mashed potatoes, or crusty bread.
- Tastes even better made a day ahead.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising (Oven)
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 650
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 120 mg
