Savory Five-Spice Slow-Cooked Beef

Ingredients

Estimated total cost: €24.91 · €3.11/serving

• 1 (68-pound) piece untrimmed point- or flat-cut beef brisketEst. price €12.00–€18.00
• 1 tablespoon freshly ground black pepperEst. price €0.03–€0.08
• 1/4 cup Diamond Crystal or 2 tablespoons plus 2 teaspoons Morton kosher salt; plus moreEst. price €0.15–€0.40
• 1/4 cup schmaltz (chicken fat) or vegetable oilEst. price €0.60–€1.20
• 2 large onions, coarsely choppedEst. price €0.80–€1.60
• 5 large carrots, peeled, coarsely choppedEst. price €1.50–€3.00
• 5 celery stalks, coarsely choppedEst. price €1.25–€2.50
• 1 1/2 cups Manischewitz Concord grape wine or Concord grape juiceEst. price €3.00–€6.00
• 2 heads of garlic, halved crosswiseEst. price €1.50–€3.00
• 8 sprigs thymeEst. price €1.60–€3.20

Steps

1. 1

   Rub the brisket with ground pepper and either 1/4 cup of Diamond Crystal salt or 2 tablespoons plus 2 teaspoons of Morton salt, ensuring it is well coated. Wrap the brisket tightly in plastic wrap and refrigerate for a minimum of 3 hours, up to a maximum of 3 days.

2. 2

   Position the oven rack in the lower third of the oven and preheat to 275°F. In a large roasting pan set over two burners on high heat, warm up the schmaltz. Unwrap the brisket and sear it until golden brown, adjusting the heat if necessary, for about 7–10 minutes per side. Once done, transfer the brisket to a baking sheet.

3. 3

   Lower the heat to medium-high and introduce the onions, carrots, and celery into the pan. Season them with salt and cook for about 15 to 18 minutes until they develop a browned appearance and just start to soften. Pour in the wine, raise the heat to bring it to a boil, and allow it to cook off for approximately 8 to 10 minutes. Introduce the garlic, thyme, bay leaves, peppercorns, and broth into the mixture and bring everything to a boil. Carefully place the brisket among the aromatic vegetables in the pan. Cover it tightly with foil before transferring it into the oven for braising. Let it cook in the oven for around 2 to 3 hours until the meat reaches a very tender consistency yet still holds its shape. Allow it to cool down before refrigerating for at least 8 hours or up to 2 days before serving.

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• Cultural note

  The use of ingredients like Manischewitz Concord grape wine and schmaltz reflects Jewish culinary traditions, making this dish a part of Jewish cuisine. The slow-cooking method and blend of spices like five-spice powder add depth and complexity to the flavor profile, showcasing influences from Asian culinary…

• Seasonal note

  This slow-cooked beef dish is perfect for colder months as it provides warm and comforting flavors. Root vegetables like carrots and onions are typically in season during the fall and winter, making this dish a great choice during those times.

• Health note

  This dish is a good source of protein, providing 35g per serving. It is also rich in essential vitamins like A and C from the vegetables used in the recipe. However, it is high in fat and sodium, so it should be enjoyed in moderation.