Tuscan Style Beef Brisket

Our Tuscan Style Beef Brisket recipe is a nod to everyone who celebrates Hanukkah, and we add Tuscan flavors to make the recipe our own.

Brisket is perfect for the holidays because it can feed a lot of people and won’t break the bank. Slowly roasting it will bring out its tenderness and fill your home with a delicious aroma. The magic ingredient is the Grassfed Beef Brodo – it works its way into the meat to tenderize it and boost its flavor.

This brisket recipe pairs well with a lot of different side dishes, but we especially love it with gnocchi and a lemony kale salad. The best part of this recipe is that it can be made a day ahead of time. Simply reheat the brisket in the oven and stir the gremolata before serving.

Ingredients

For the Brisket

• 4 lb brisket
• 4 Tbs. olive oil, divided
• 6 garlic cloves
• 2 shallots
• 2 Tbs. fresh rosemary
• 2 Tbs. fresh thyme
• 1 tsp. salt
• 1 tsp. black pepper
• 1 medium onion, diced
• 3 medium carrots, diced
• 2 Tbs. tomato paste
• 1 cup dry red wine
• 3 cups Grassfed Beef Brodo
• 2 Tbs. red wine vinegar
• 1 bay leaf

For the Gremolata

• 1 cup chopped parsley
• ¾ cup olive oil
• ½ cup toasted pine nuts
• 2 Tbs. capers
• 1 Tbs. lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove minced
• Salt and pepper, to taste

Instructions

1. Preheat oven to 325 degrees F.
2. Process 2 Tbs. olive oil with garlic cloves, shallots, rosemary, thyme, salt, and pepper in a mortar and pestle or food processor. Pulse ingredients until they turn into a paste. Rub paste onto brisket, making sure to cover all sides. Let sit for 30 minutes.
3. Heat 1 Tbs. oil in a large Dutch oven over medium heat. Lightly sear brisket on all sides, lightly caramelizing rub onto the meat. Remove and set aside.
4. In the same pot, heat another Tbs. oil. Add onion and carrots and cover the pot. Continue to cook for 3 minutes or until vegetables are beginning to soften. Remove lid and add tomato paste, stirring to coat. Add wine and bring to a boil. Continue to boil for 1 minute.
5. Add brisket to pot along with beef broth, vinegar, and lay leaf. Bring to a simmer and cover the pot. Continue cooking in the oven for 2 ½ hours or until beef falls apart easily.
6. Meanwhile, make gremolata. Combine chopped parsley with olive oil, pine nuts, capers, lemon juice and zest, and garlic in a medium bowl. Season with salt and pepper and let sit for at least 30 minutes.
7. Remove brisket from the oven and spoon gremolata on top. Serve with additional gremolata on the side.