Persian-Spiced French Brisket

by Amy Kritzer

Serves 4 (doubleMTMyNjc0NzkyOTQyNzcwNjU0 amounts for a larger Brisket)

Brisket is better eaten the day after it is cooked.  In this recipe, start another day early to dry-rub the meat with the heady Persian-influenced spices which will give it a rich and complex flavor.

  • 1 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 2 teaspoons cumin
  • 2 teaspoons sumac
  • 1 teaspoon turmeric
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 1 2-pound Grow and Behold French Brisket
  • 1 medium onion, sliced
  • 3 medium carrots, diced into 2 inch pieces
  • 2 large garlic cloves, minced
  • 1 6-oz can tomato paste
  • 1 cup dry red wine
  • 1 cup strong brewed coffee (can be decaf)
  • 1 cup chicken or beef broth
  • 2 tablespoons lime juice (from 2 limes) plus more for squeezing on top
  • 3 sprigs fresh oregano
  • ¼ cup sliced almonds, 2 tablespoons sesame seeds and ¼ cup fresh parsley leaves for garnish
  1. The day before you plan to cook, combine all the spices in a small bowl and spread evenly all over the brisket.
  2. Refrigerate, covered, overnight. Take out of the refrigerator 30 minutes- hour before you are ready to cook, to bring the brisket to room temperature.
  3. Heat olive oil in a large Dutch oven over medium heat. Brown the brisket well on all sides. Remove browned brisket and set aside on a plate.
  4. Then add in carrots, onion and garlic and ½ teaspoon salt. Sauté while stirring until veggies start to brown, about 5-7 minutes.
  5. Add in tomato paste, and stir to coat the vegetables. Sauté until red paste deepens to a dark red, about 7-8 minutes.
  6. Pour in wine to deglaze the pan- stir while scraping up any of those tasty bits on the bottom of the pot. Then add in coffee, chicken broth, and lime juice and stir.
  7. Place the brisket back in the pot and add the fresh oregano. Bring the liquid to a simmer, lower the heat to very low, and cover. Simmer until meat is very tender but not falling apart, about 3 ½ – 4 hours.
  8. Cool meat in liquid and refrigerate overnight.
  9. The next day, heat meat back up in sauce, remove and slice against the grain. Season the sauce with salt and pepper to taste. You can serve the braising sauce with the cooking vegetables, or drain. Serve sliced brisket with sliced almonds (if desired), sesame seeds, parsley and braising sauce.

2 Comments Add yours

  1. Michelle Margules says:

    Would it be possible to convert this recipe for roasting rather than cooking on the cooktop?

    1. Anna Hanau says:

      Absolutely. Follow all the steps, but then instead of putting it on the burner, put in the oven at 250F for about 4 hours. Keep it covered. You can check on it after 3 — the meat will be “done” but not necessarily tender — if it feels too tough, keep cooking it. Make sure there is still a bit of liquid at the bottom of the pan.

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