Italian Brisket recipe

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A great way to cook brisket. The meat is first seasoned in garlic and olive oil and then baked together with carrots, scallions, onions, parsley and celery. It is served with a simple olive oil and vinegar dressing, infused with herbs. This dish is great with roasted potatoes and a green salad.
Preparation time: 10 minutes, Cooking time: 150 minutes, Serves: 4 


3-4 pounds brisket

For seasoning the meat

2 Tbsp olive oil
2 garlic cloves, crushed
Salt, black pepper and thyme (dried or fresh) to taste

1 to 2 large onions, quartered
1 celery stock, coarsely chopped
1/2 cup parsley, coarsely chopped
2-4 carrots, coarsely chopped
4-6 scallions, whole

For the dressing
1 Tbsp fresh oregano, finely chopped (substiture with 1/2 Tbsp dried oregano)
1 Tbsp fresh rosemary, finely chopped (substiture with 1/2 Tbsp dried rosemary)
2 garlic cloves, crushed
6 Tbsp olive oil
2 Tbsp wine vinegar
Salt and freshly ground black pepper to taste


Preheat oven to 375 degrees F.

Cover the brisket with 2 Tbsp of olive oil and season with salt, pepper, thyme, and crushed garlic. Set aside.

Blanch the scallions for about 10 seconds. Place the onion, celery, parsley, carrots, and scallions in a baking dish together with the briskets and cook for 2 ½ hours.

To make the dressing
In a bowl add the crushed garlic, oregano, rosemary, olive oil and wine vinegar. Season with salt and black pepper to taste. Mix well, cover with plastic foil and refrigerate until the brisket is ready. Before serving, remove it from the refrigerator and let it come to room temperature.

Serve the brisket with the baked vegetables, with the dressing on top.
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