Slow-Roasted Beef Brisket with Garlic-Tomato-Fennel Sauce
Served with a flavorful garlic, tomato, and fennel sauce, this low-and-slow classic barbecued beef brisket recipe is a darned good cut of meat.
Slow-Roasted Beef Brisket with Garlic-Tomato-Fennel Sauce
Photo Credit : Keller + KellerServed with a flavorful garlic, tomato, and fennel sauce, this low-and-slow classic barbecued beef brisket recipe is a darned good cut of meat.
Yield:
10 servingsIngredients
1 beef brisket flat (5–7 pounds), with fat
¼ cup yellow mustard
3 tablespoons kosher salt
1 tablespoon freshly cracked white pepper (you can substitute black)
1 head garlic
1 tablespoon olive oil
½ cup red wine
½ cup low-sodium beef broth
½ tablespoon minced fresh oregano
½ tablespoon minced fresh thyme
8 cherry tomatoes
½ fennel bulb, cored and thinly sliced lengthwise
½ sweet onion, thinly sliced crosswise
1 carrot, thinly sliced
Special equipment: aluminum drip pan, aluminum roasting pan, heavy-duty aluminum foil, probe thermometer
Instructions
Brush the brisket with mustard, then sprinkle evenly with salt and pepper. Place on a baking sheet and refrigerate for at least 1 hour.
Twenty minutes before you’re ready to cook, prepare your grill for low-and-slow barbecue (see Setting Up the Grill | Charcoal Grilling Tips). When the temperature reaches 300°, clean the grill grate. Place the brisket on the cool side of the grill, with a drip pan positioned below it. Cover the grill and cook the brisket for 3 hours, rotating it once per hour for even cooking. If cooking with charcoal, add a large handful every 30 minutes or so. After 3 hours, insert a thermometer into the center of the meat; it should register about 170°.
Meanwhile, prepare the braising liquid: Take the garlic head and cut off enough of the top so that the tops of all cloves are exposed. Lay it on a piece of foil, drizzle with olive oil, and wrap up into a package. Set on the cool side of the grill to roast until soft, 30 to 45 minutes; remove from grill. When garlic is cool enough to handle, squeeze each clove out of its papery skin. In a blender on high speed, mix together garlic, wine, broth, oregano, and thyme. Pour into a bowl and set aside.
Layer the tomatoes, fennel, onion, and carrot in the roasting pan. When the brisket has cooked for 3 hours, place it, fat side down, on top of the vegetables. Pour the braising liquid over all and cover tightly with aluminum foil. Return to the grill and cook 2 more hours, when the thermometer should register 195° in the center of the meat.
Remove the pan from the grill and rest the meat. Place the brisket in a large baking dish, then pour the braising liquid and vegetables into a blender and puree until smooth. Pour this liquid over the meat, tent with foil, and let sit at room temperature for 1 hour. Slice the brisket against the grain into ¼-inch-thick slices. Serve with braising liquid.
