Hey, What’s Cookin’?
I may be conducting a red-meat-free experiment for myself, but I see no reason for the rest of the #meltfamily to do without, especially with the approach of Rosh Hashanah, or Jewish New Year. Beef brisket (not corned beef brisket–they are the same cut of meat but are prepared quite differently!) is the traditional cut of meat served on Rosh Hashanah.
It’s not only easier on the cook, but actually better to make a classic brisket one day before serving. The meat is easier to trim of fat and is much easier to slice (and less likely to shred) when cut cold. Fat in the juices will have hardened and will be simple to skim off with a slotted spoon. You can then gently reheat the sliced meat in the defatted juices.
Be sure to make a big batch of mashed cauliflower for the delicious pan juices (mashed cauliflower is a m.e.l.t.-approved stand-in for mashed potatoes)! Steamed green beans will also be a tasty accompaniment.
- 1 5-6 lb. beef brisket, point cut if possible
- 1 Tbs fine Kosher salt
- 1.5 tsp pepper
- 1.5 tsp paprika (regular paprika is fine)
- 2 Tbs coconut oil, plus extra if needed
- 3 Vidalia onions, peeled and sliced into 1/4″ slices
- 1 Tbs olive oil, plus extra if needed
- 4 large carrots, peeled and cut crosswise into 2″ chunks
- 6 cloves of garlic, whole
- 2 cups reduced-sodium beef broth
- 1 Tbs white vinegar
- 2 bay leaves
- Remove meat from fridge and let rest for an hour.
- Turn the oven to 300 degrees F.
- Combine the salt, pepper, and paprika. Rub the brisket all over with the mixture.
- Heat the coconut oil in a large Dutch oven over medium-high heat. Sear the brisket on all sides; add extra coconut oil if needed. Once seared, remove brisket to a waiting platter. Do not wipe out the Dutch oven
- Add a tablespoon of olive oil to the dutch oven if needed, and add the onions to sear and start the carmelization process. Stir frequently to avoid burning, or turn down the heat if needed. After the onions start to color, add the carrots and more olive oil if the bottom of the Dutch oven is getting dry. Cook until the carrots acquire some sear marks. Add the garlic cloves, broth, and white vinegar. Stir well; then remove the Dutch oven from the burner.
- Place the seared brisket, fat side up, back in the pot on top of the root vegetables; take some of the onions and heap them top of the brisket.. Tuck the bay leaves into the broth.
- Cover the Dutch oven and place in the oven for 4 hours. At end of cooking time, check to see that meat is easily shredded with a fork. If not, cook another 1/2 hour.
- Remove Dutch oven from oven. Remove the brisket from the pan and place in a heatproof storage container and refrigerate. Let the onions/carrots/broth cool a bit, then place entire Dutch oven into refrigerator. Let meat and vegetables/broth refrigerate overnight.
- The next day, 1.5 hours before serving, turn the oven to 325 degrees F. Take the Dutch oven and the brisket out of the refrigerator.
- Skim all the hardened fat out of the vegetables/broth and discard.
- Place the brisket on a cutting board and trim the fat cap and any other fat off the brisket and discard.
- Slice the brisket across the grain. Carefully transfer the sliced brisket back into the Dutch oven, and baste the meat with the broth.
- Cover and reheat for 1 hour.