- Level: Easy
- Total: 5 hr 45 min
- Active: 15 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 916
- Total Fat
- 67 g
- Saturated Fat
- 26 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 53 g
- Cholesterol
- 260 mg
- Sodium
- 1130 mg
- Level: Easy
- Total: 5 hr 45 min
- Active: 15 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 916
- Total Fat
- 67 g
- Saturated Fat
- 26 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 53 g
- Cholesterol
- 260 mg
- Sodium
- 1130 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F.
- In a large enameled cast iron casserole, heat 2 tablespoons of the olive oil. Season the brisket with salt and pepper. Add half of the brisket to the casserole and cook over medium-high heat, turning on all sides until browned, about 6 minutes. Transfer the brisket to a plate. Repeat with the remaining oil and remaining brisket. Add the celery, carrot, onion, and chile to the casserole and cook over medium heat until softened, about 7 minutes. Add the tomato paste and cook, stirring frequently, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf, and garlic and cook for 2 minutes, stirring frequently. Add the stock, wine, and vinegar and bring to a boil. Return the brisket to the casserole, cover and braise for 1 hour. Drop the heat to 225 degrees F and cook 4 more hours or until meat is tender.
Cook’s Note
If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.
