Ingredients
- 1/4 cup pure olive oil
- 6 pounds brisket
- Salt and freshly ground black pepper
- 2 celery ribs, coarsely chopped
- 1 carrot, coarsely chopped
- 1 large onion, coarsely chopped
- 1 Fresno chile, halved
- 1/2 cup tomato paste
- 5 thyme sprigs
- 3 anchovy fillets, chopped
- 1 bay leaf
- 1 head garlic
- 4 cups chicken stock
- 2 cups dry red wine
- 1/3 cup red wine vinegar
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.
Notes
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.
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By Chef #1432643
Dallas, 83
on September 28, 2011
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Although the recipe sounds delicious as are most recipes from Michael Symon, it is not kosher in the strictest sense. Although fish, the anchovies in this case are considered a pareve food and can be eaten before or after meat without any waiting period, they cannot be eaten together and may not be cooked together.
By paylev
on February 19, 2011
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i'm from md.@imade brisket the same as michsels for yrs.and it always came out perfect.but michaels was much tastier.
thank you,MR SYMON.i do watch you a lot on the food network.
i also wish the network would have a gluten free show sometime.
would be so nice to see it.
By mickeyisagyrl
Near Savannah, GA
on February 03, 2010
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For Passover last year, I made a brisket and a roast chicken for the first night. The chicken was barely touched, because everyone *loved* this brisket! It was moist, flavorful, and perfect for a seder! Now if I could just find a way to cook it in a slow cooker (my husband and I got a slow cooker for a wedding present and LOVE it, we'd have the perfect meal for any day of the week, PLUS leftovers!
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