Braised Brisket with Carrots; Parsnips & Garlic



1 first cut of beef brisket (5 pounds)

Coarse salt and freshly ground pepper

3 tablespoons extra-virgin olive oil, plus more if needed

1 large onion, halved and thinly sliced

2 garlic cloves, minced, plus 1 head, halved horizontally

2 tablespoons tomato paste

1 1/2 cups dry red wine

4 1/2 cups homemade or store-bought low-sodium chicken stock

2 fresh or dried bay leaves, plus more fresh for garnish if desired

1 pound parsnips, peeled and halved

20 baby carrots (about 8 ounces), peeled and stems trimmed to 1/2 inch

10 ounces red pearl onions, peeled (about 2 1/2 cups)

1   tablespoon balsamic vinegar



1.Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper. Place a roasting pan across 2 burners on medium-high. Heat 3 tablespoons oil in pan. Add brisket; sear until browned, 4 to 5 minutes per side. Transfer to a plate.

2. Reduce heat to medium. Add onion and minced garlic to pan; cook, stirring often, until onion is soft, about 4 minutes. (Add more oil to pan if needed.) Stir in tomato paste, and cook for 1 minute more. Stir in wine, and cook, scraping any browned bits from bottom of pan.

3. Add stock and bay leaves, and bring to a boil. Add the brisket to the pan, and cover with foil. Transfer to oven, and roast until meat is very tender, about 2 hours. Flip meat over. Add head of garlic. Cover, and roast for 30 minutes more.

4. Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender, about 1 hour. Transfer vegetables and garlic to a platter and meat to a cutting board, reserving pan sauce. Tent meat with foil; let rest.

5. Let sauce stand in pan for 15 minutes, then skim fat from top. Place pan across 2 burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes. (You should have about 2 cups.) Stir in vinegar.

6. Thinly slice brisket against the grain. Arrange slices on a platter with the vegetables. Season with pepper, and drizzle with some sauce. Serve immediately with remaining sauce.


Kielbasa; White Bean & Kale Soup



1 bunch kale or collard greens

1 tablespoon olive oil

8 ounces kielbasa or fresh Italian sausage (mild or spicy), thinly sliced crosswise

1 large leek (white and light green part only) or 1 bunch green onions, sliced

1 (15-ounce) can white beans, such as cannellini or navy beans, rinsed and drained

3 cups reduced-sodium chicken broth

1/2 teaspoon coarse salt

Freshly ground black pepper

1 to 2 ounces freshly grated Parmigiano Reggiano cheese


  1. Rinse kale, shake dry, and cut out and discard tough center stems. Roll leaves lengthwise into a tight tube and cut crosswise into 1⁄4-inch strips. Set aside.

  2. Heat oil in large, heavy saucepan over medium heat. Add kielbasa and cook until browned, about 5 minutes.

  3. Add leeks and cook over medium heat about 3 minutes. Add kale and cook until wilted, about 3 minutes.

  4. Stir in beans and chicken broth. Bring to a boil, then reduce heat and simmer until kale is tender, 10 to 15 minutes. Add salt and pepper.

  5. Ladle soup into bowls. Grate cheese on top.


Roast Beef with Shallots

pot roast.jpg

TOTAL TIME:  11 hours 10 mins

PREP TIME:  1 hour

SERVINGS:  10-12



round roast (approximately 5 pounds)

kosher salt and freshly ground pepper

6 tablespoons extra-virgin olive oil

1 pound shallot, peeled and trimmed, halved if large

1/4 cup chopped garlic

1/2 cup Dijon mustard

2 handfuls sage; oregano; rosemary; or thyme springs; or a combination

1/2 cup dry vermouth, such as Dolin

2/3 cup heavy cream

2 cups sour cream

1/8 teaspoon cayenne pepper

2 tablespoons drained prepared horseradish



Season beef with 2 tablespoons salt and 1 teaspoon pepper. Wrap with plastic and refrigerate at least 8 hours and up to 1 day. Unwrap and let stand at room temperature for 1 hour.

Preheat oven to 350 degrees. Heat a large skillet (preferably cast iron), over medium-high. Add 2 tablespoons oil and brown beef all over, 12 to 14 minutes. Transfer to a plate; carefully pour oil from skillet and discard.

Place shallots in a single layer in bottom of skillet; drizzle with 1 tablespoon oil. Stir together garlic; mustard; and 2 tablespoons oil. Rub mixture all over beef. Lay 1 handful of herbs down center of skillet. Place beef on top, fat side sup. Transfer to oven and roast 45 minutes.

Place remaining handful of herbs on top of beef. Drizzle herbs with remaining 1 tablespoon oil. Return to oven and roast until a thermometer inserted in thickest part of roast reaches 105 degrees for rare, 10 to 20 minutes. Transfer roast to a cutting board and shallots to a serving platter, loosely tent both with foil, and let stand at least 30 minutes.

Return skillet to medium-high heat. Stir in vermouth. Bring to a boil and cook, stirring occasionally, until just a few tablespoons remain, 5 to 7 minutes. Strain through a fine-mesh sieve and let cool 10 minutes.

Whip heavy cream to stiff peaks. Fold in sour cream, cayenne pepper, horseradish, and vermouth mixture. Season with salt. Store horseradish cream in refrigerator until ready to serve, or up to 3 days.

Remove twine from roast; thinly slice across the grain and serve, with horseradish cream and shallots.