This dish originated from Joey Allaham’s mother, Helene. His grandmother, Bella, used to make a potted turkey dish with similar ingredients, which his mother later turned into a pot roast. It is perfect for the holidays. This recipe comes from The Prime Grill Cookbook by David Kolotkin and Joey Allaham.
Ask your butcher for second-cut brisket with the outer silver skin removed.
From The Prime Grill Cookbook by David Kolotkin and Joey Allaham, © 2013 Joey Allaham, used by permission of the publisher, Pelican Publishing Company, Inc.
- 1 5-pound brisket
- 2 to 3 cloves garlic, thinly sliced (8 to 10 slices per clove)
- Salt and freshly ground black pepper
- Oil, for searing
- 8 carrots, peeled and roughly chopped
- 3 onions, peeled and roughly chopped
- 1½ Cup Marsala wine
- 2 Cups quarts veal stock or chicken stock
- Sachet bag (1 bay leaf, 1 teaspoon black peppercorns, 3 sprigs thyme, two pieces of clove)
Preheat the oven to 350 degrees F.
Pat the meat dry and, with a paring knife, pierce the meat and insert the slices of garlic inside each incision. Sprinkle the meat with salt and pepper. In a lightly oiled hot braising pan, sear the meat on both sides until brown. Remove the meat and set aside. In the same pot, with the natural oils from the meat, add the carrots and onions, and caramelize over medium heat. Deglaze the mixture with the Marsala wine, and then reduce by half. Add the veal stock and the sachet bag and bring to a simmer. Place the meat back into the pot and cook, covered, in the oven until fork tender, 2½ to 3 hours.
Optional step: For the last 30 minutes, remove the cover and baste the meat every 10 minutes to form a nice glaze or crust on the top of the meat.
Remove the sachet bag and set the meat aside. Place the liquid from the pot, including the vegetables, into a blender and blend until smooth. Dress the meat on a nice large serving dish and serve.