• Post last modified:October 23, 2010
  • Post category:Food
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* 1 (4 pound) beef brisket, first-cut
* Extra-virgin olive oil
* 1 tablespoon kosher salt, plus more for seasoning
* Coarsely ground black pepper
* 3 large carrots, cut into chunks
* 1 onion, halved
* 2 celery stalks, cut into chunks
* 1 head garlic, cut in 1/2
* 1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
* 3/4 bottle dry red wine
* 1 bay leaves
* 1/4 bunch fresh thyme, leaves only
* 4 sprigs fresh rosemary, leaves only
* 1 handful fresh flat-leaf parsley


Preheat the oven to 325 degrees F.

Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.

Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.

Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

Red Onions

* 3 red onions, peeled, halved lengthwise
* 1 cup balsamic vinegar
* 1/4 cup extra-virgin olive oil
* 1/3 cup honey
* Sea salt and freshly ground black pepper
* 1/2 stick unsalted butter
* 1/4 bunch fresh thyme


Preheat the oven to 325 degrees F.

Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelised around the edges.


* 1 pound parsnips, peeled and sliced
* Kosher salt and freshly ground black pepper
* 1/2 cup milk
* 1/2 cup heavy cream
* 4 clove of garlic, peeled and gently smashed
* 1 sprig of thyme
* 1 bay leaf
* 1 stick unsalted butter
* Extra-virgin olive oil
* Parsley for garnish


Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance – about 12 to 15 minutes.

Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

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