Helene’s Holiday Brisket with Carrot and Onion Gravy

Helene’s Holiday Brisket with Carrot and Onion Gravy
Staff Writer
Helene’s Holiday Brisket with Carrot and Onion Gravy
From The Prime Grill Cookbook by David Kolotkin and Joey Allaham
Helene’s Holiday Brisket with Carrot and Onion Gravy

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.

Click here to see Tips for Hosting a Rosh Hashanah Dinner.

6
Servings
49
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

  • 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)

Directions

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.

Nutritional Facts

Total Fat
1g
1%
Sugar
2g
2%
Cholesterol
2mg
1%
Carbohydrate, by difference
6g
5%
Protein
2g
4%
Vitamin A, RAE
1µg
0%
Calcium, Ca
7mg
1%
Choline, total
9mg
2%
Folate, total
4µg
1%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
26mg
4%
Selenium, Se
2µg
4%
Sodium, Na
408mg
27%
Water
106g
4%

Holiday Shopping Tip

Make sure you have all the recipes you are going to make ahead of time. Compile your grocery list from those recipes a week in advance.

Holiday Cooking Tip

Balance the amount of dishes prepared ahead and those put together last minute – serve cold dishes made in advance as well as items straight from the stove.