This is a bright, zesty take on braised brisket, in which the meat is cooked with lemon and orange juice, along with plenty of onions and dry white wine. It makes for a lighter-tasting sauce than the standard rich, brown gravy, with a tangy, citrus flavor. For serving, the tender slices of meat are topped with a crisp herb salad, adding even more freshness to the plate. Serve it with mashed or roasted potatoes to soak up all the caramelized, oniony juices.
For the brisket:
- 1 (3 1/2- to 4-pound) beef brisket
- 2 ½ teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- 4 teaspoons finely grated garlic (from about 5 large cloves)
- 1 tablespoon chopped thyme leaves
- 1 teaspoon chopped rosemary leaves
- 6 tablespoons extra-virgin olive oil, plus more for serving
- 2 large white onions, halved and thinly sliced
- 1 teaspoon finely grated lemon zest
- ½ teaspoon finely grated orange zest
- Juice from 2 lemons
- Juice from 2 oranges
- 1 cup dry white wine
For the salad:
- 1 garlic clove, finely grated or minced
- ½ teaspoon kosher salt, plus more to taste
- ⅓ cup extra-virgin olive oil, plus more to taste
- 4 cups spring lettuces or baby spinach
- 2 cups sliced endive (from 2 to 3 endives)
- 1 small head radicchio, sliced (about 2 cups)
- 1 cup mixed soft herbs (leaves and tender stems), such as dill, basil or tarragon
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (10 servings)
662 calories; 53 grams fat; 17 grams saturated fat; 27 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 31 grams protein; 159 milligrams cholesterol; 670 milligrams sodium
- Season the brisket all over with salt and pepper, then rub the meat with 2 teaspoons grated garlic, thyme and rosemary. Place brisket in a large bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours and up to overnight.
- When you are ready to cook the brisket, heat the oven to 325 degrees.
- Heat 2 tablespoons oil in a 6 1/2-quart Dutch oven over medium-high heat. Sear the brisket in the oil until browned on both sides, about 3 minutes per side. Transfer meat to a plate.
- Add remaining 4 tablespoons oil and onions to pot, and sauté until lightly browned on the edges and very tender, about 8 minutes. Return brisket and any juices to the pot with the onions.
- Place lemon and orange zests in a small bowl and reserve. Measure out 2 tablespoons lemon juice and reserve for the salad dressing. Pour remaining lemon juice, orange juice and wine over the brisket, then add enough water to come halfway up the sides of the meat (about 1 cup). Bring liquid to a simmer over high heat.
- Cover pot, transfer to the oven, and cook for 1 1/2 hours. Turn the meat over in the pot and stir in remaining 2 teaspoons garlic. Cover pot and continue to cook until the meat shreds easily with a fork, about 1 to 1 1/2 hours longer.
- Uncover pot, stir in the reserved lemon and orange zests, and continue to cook, uncovered, 15 minutes more.
- Just before serving, prepare the salad: In a large bowl, whisk together reserved 2 tablespoons lemon juice, garlic and salt. Let it sit for 1 minute, then whisk in oil. Toss with greens, endive, radicchio and herbs. Taste and add more salt or olive oil, if needed.
- Slice meat and serve, with pan juices spooned over and some of the salad piled on top. Serve the rest of the salad in a bowl on the side.