My challenge this year, of cooking every cut of meat that The Butcher has to offer, has really opened my eyes to how food and certain dishes shape our families. People are drawn to gatherings by special dishes that are prepared, sometimes just for that certain holiday and enjoyed only once a year.
Coming from an Italian and Irish background we celebrate Christmas in our home, but this year I have been preparing holiday dishes that our customers will be eating at their homes. So, it seems fitting that I prepare a customary dish from Hanukkah as well.
Bare with me, I’m sure the recipe that I have prepared is not completely traditional, but it certainly is super tasty!
When I asked for a first cut Brisket, The Butcher sent me home with a D’Artagnan, Painted Hills All Natural Brisket. I should not have been surprised at how amazing it turned out, just because of the quality of the D’Artagnan product….but wow! We devoured this Sweet Tomato Braised Brisket!
Click through the gallery to see how simple it is to make this Brisket.
The full recipe is printed below the gallery.
To make this Brisket, ask The Butcher for:
D’Artagnan first cut Brisket (about 5 pounds or so)
You will also need:
Two 28 ounce cans of Crushed Tomatoes
One 32 ounce box of Chicken Broth
Two cups of Heavy Cream
One medium Red Onion;diced
Two tablespoons of granulated Sugar
One stick of Butter ( half cup or 8 tablespoons)
Fresh ground Salt and Pepper
Fresh Basil for garnish
You will also need a large sauce pot and a large Dutch Oven
Pre heat the oven to 350 degrees fahrenheit.
Start by sautéing the diced red onion with three tablespoons of olive oil over medium heat.
When the onion has browned and softened, about five to seven minutes, add the entire thirty two ounce box of chicken stock. Stir
Now you can add the crushed tomatoes, sugar, one and a half teaspoons of salt and half teaspoon of pepper. Stir and bring to a bubble. When the tomato mixture has heated to a bubble, lower the heat and add two cups of heavy cream. Stir to combine, and simmer over low heat for fifteen to twenty minutes.
Meanwhile, prepare to sear the Brisket. In large Dutch Oven, heat three tablespoons of olive oil and one stick of butter over medium high heat. Season the meat on both sides with salt and pepper. When the olive oil is hot, place the meat in the pot to sear about six to seven minutes per side. This entire process will take about twelve to fourteen minutes. It is very important to have the patience to sear the meat well, in order to end up with a juicy Brisket!
After the Brisket has seared, turn off the burner and finish up the braising gravy.
Use a blender or an immersion blender to puree the tomato mixture before pouring it into the Dutch Oven completely covering the Brisket. You may not need to use all of the gravy, you can keep the extra on the side to add as the meat braises.
Place the lid on the Dutch Oven and move the entire pot to the pre heated oven. Cook for about three hours, opening the pot every hour to mix the gravy and spoon it over the meat. If the gravy has reduced quickly add more to be sure the meat is submerged. The Brisket will be done, when you can sink a large fork right into the meat.
When you feel the Brisket is done, remove the pot from the oven and let stand, covered for about twenty minutes.
To serve, remove the meat to a cutting board and slice across the grain. Use the immersion blender and a whisk to combine the gravy. Serve on a platter with a garnish of fresh Basil!
This Sweet Tomato Braised Brisket will disappear;)