- 2 Tablespoons vegetable oil
- 1 Teaspoon salt (or more for taste)
- 1/2 Teaspoon pepper (or more for taste)
- 1 (4-5 lbs) brisket
- 1 medium onion, peeled and quartered
- 2 carrots, peeled and roughly chopped
- 4 cloves of garlic, peeled and smashed
- 3 Cups dry red wine
- 1 Cup chopped or diced tomato
- 4 sprigs fresh thyme
- 2 bay leaves
- FOR THE GREMOLATA GARNISH
- 1-2 cloves garlic, peeled and finely minced
- 1 Cup parsley, finely chopped
- zest of 1 orange
- 1 Tablespoon freshly grated horseradish
Preheat the oven to 325˚ F.
Heat the oil in a large heavy pot over high heat until hot. Pat the meat dry, sprinkle with salt and pepper then place in pot and brown on both sides (about 10 minutes per side. Don’t scrimp — the browning lends great flavor to the finished dish.)
While meat is browning, peel onion, carrots and garlic. Remove meat to a plate. Lower heat to medium-low and add onion, carrots and garlic to the pot, stirring, about 2 minutes. Add the wine and scrape any brown bits off the bottom of the pan to deglaze. Add the tomato, thyme and bay leaves and stir to combine. Carefully slide the meat back into the pot with any accumulated juices. The liquid should almost cover the meat.
Cover the pot and place it in the oven, cooking for 3½ to 4½ hours, until meat is very tender but not falling apart.
This step is optional but highly recommended: Refrigerate overnight. The next day, before serving, remove the solid fat that’s accumulated over the brisket, then remove the meat to a cutting board and cut into ½-inch slices, across the grain. Return meat to the pot and heat in a 350˚ oven for about an hour.
Meanwhile, make the gremolata by combining the garlic, parsley, orange zest and grated horseradish.
Place sliced meat and sauce on a deep platter or individual plates. Sprinkle with gremolata and serve.