Double Diamond Go-To Brisket

Double Diamond Go-To Brisket

Pair with Oakville Cabernet Sauvignon

Serves 8

  • 1 teaspoon mustard seeds, ground 
  • 1 tablespoon onion powder 
  • 2 teaspoons ground cayenne 
  • 1 tablespoon light brown sugar 
  • 1/3 cup tomato paste 
  • 1 whole 4-6 pound beef brisket, less lean is better  
  • 5-7 teaspoons Diamond Kosher salt, divided  
  • Freshly ground black pepper 
  • 2 large bulbs trimmed and cut into 8 wedges each 
  • 40 Cippolini or pearl onions, peeled 
  • 1 cup red wine 
  • 3 cups beef stock 
  • ¼ cup apple cider vinegar 
  • 4 large carrots, peeled, stems removed and cut into a few irregular pieces 
  • 8 cloves garlic, skins removed 
  • 2 dry bay leaves 
  • Coarsely chopped flat parsley leaves, flake salt and ground black pepper to finish 

Instructions

  1. Preheat oven to 325 degrees. 
  2. In a medium mixing bowl stir to combine: mustard seeds, onion powder, cayenne, brown sugar, and tomato paste. Set aside. 
  3. Pat brisket dry with paper towels then season generously with 4-5 teaspoons Kosher salt (4 teaspoons for 4 pound brisket or 5 teaspoons for 5 pound brisket, etc) and freshly ground black pepper. 
  4. Place a large cast iron or stainless steel roasting dish on the stovetop covering 2 burners, both over medium high heat. When pan is thoroughly preheated, nicely brown both sides of the brisket. Set aside. 
  5. Turn the flame down to medium, add 2 tablespoons olive oil to the roasting dish and sauté onions and fennel, stirring regularly and scraping up the yummy brisket bits. Cook until fennel and onions are lightly brown and starting to become tender. Season with a teaspoon of Kosher salt. 
  6. Turn off stovetop. 
  7. Add carrots, garlic and bay to the roasting ban. Create a bed of veggies for the brisket. Lay brisket on top of veggies. Pour red wine, beef stock and apple cider vinegar around the brisket. Use a spoon to smear the top of the brisket with the tomato paste spice blend. Tightly cover roasting dish with foil. Place in oven. Roast for 2 hours. 
  8. After 2 hours, remove brisket from the pan. Let it rest 10-15 minutes until cool enough to handle. Slice meat into 1/4-1/2 inch strips, against the grain. Carefully nestle the sliced brisket back into the roasting dish, with slices lined up like a deck of cards. Baste brisket with sauces. Cover tightly and return brisket to the oven until brisket is tender, after another 2-3 hours of cooking.  
  9. Serve brisket with all the veggies and sauce, topped with a scattering of parsley. Season with additional flake salt and more ground black pepper to taste. 
  10. We suggest making the brisket 2 days before serving to let the flavors deepen. Reheat in a covered dish at 350 degrees. 
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