Ingredients
Units
Scale
- A 3 lb. Brisket, fat cap still on
- Olive Oil
- ***
- Brisket Rub made from:
- 1 Tbsp. Dried Thyme
- 2 Tbsp. Jane's Krazy Seasoning Salt
- 1/2 teaspoon powdered Bay leaves
- 1/4 teaspoon powdered Sumac
- 1/4 teaspoon Chinese 5-spice
- 1/4 teaspoon File powder
- Use 2 1/2 Tbsp. approximately for the Brisket, save the rest for other uses
- ***
- For the brisket ‘bed’:
- 2 large onions
- 1 lb. baby potatoes
- 1 bunch chopped thin carrots
- 2 small sliced parsnips
- 1 sliced leek
- ***
- For the braising liquid:
- 2 tbs. tomato paste
- 1 tbs. Chili Paste with Garlic
- 4 Peppadew peppers
- 2 tbsp. liquid from the jar of peppadew peppers
- 3 tbsp. Absinthe
- 1 bottle Pinot Noir
- 1/2 cup demiglace
- 4 or 5 cups of combined chicken and beef stock
- 3 tbsp. roasted garlic and onion jam
- 4 heaping Tbsp. chutney
- 1 branch fresh Bay leaves (4-5)
- 1 bunch fresh thyme
- 1 branch rosemary
- 2 cups of Charoset, preferably TFD’s Ashkenazi recipe
Instructions
- Rub the Brisket rub into both sides of the brisket equally. Heat a large cast-iron Dutch Oven with olive oil over high heat to cover the bottom. Sear the Brisket on both sides, remove to a separate plate. Add more oil to cover bottom of dutch oven.
- Slice 2 large onions thickly into rings, add to the Dutch oven, sauté for 10-15 minutes over medium high heat until dark golden brown.
- Add baby potatoes, carrots, parsnips and leek into the pot.
- Put the brisket on top of the vegetables.
- Combine tomato paste, Chili Paste with Garlic, Peppadew peppers + specified amount of liquid from the jar of peppadew peppers, Absinthe, Pinot Noir, demiglace, chicken and beef stock, roasted garlic and onion jam and chutney and add to Dutch oven
- The liquid should come up to ½ way up the brisket (add more stock if needed). Cover and put the Dutch oven into a preheated 350 degree oven.
- Cook for 5 hours, basting every hour.
- At hour 3, add:
- 1 branch fresh Bay leaves (4-5)
- 1 bunch fresh thyme
- 1 branch rosemary
- After 5 hours, should be fork tender. Remove brisket and take most of the potatoes and all the herbs from hour 3 out, slice the brisket crosswise against the grain.
- Boil the remaining gravy till reduced by ⅓ or so. Add 2 cups of Charoset. Yes – Charoset. Take an immersion blender and make a good thick gravy.
- Eat and ENJOY!