Italian recipes
Italian Brisket
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160 min
Serves 4
Italian
Ingredients
- 3–4 lb brisket 1.36–1.81 kg brisket
- For seasoning the meat For seasoning the meat
- 2 tbsp olive oil 30 ml olive oil
- 2 garlic cloves, crushed 2 garlic cloves, crushed
- Salt, black pepper and thyme (dried or fresh) to taste Salt, black pepper and thyme (dried or fresh) to taste
- 1 to 2 large onions, quartered 1 to 2 large onions, quartered
- 1 celery stock, coarsely chopped 1 celery stock, coarsely chopped
- 1/2 cup parsley (coarsely chopped) 120 ml parsley (coarsely chopped)
- 2-4 carrots, coarsely chopped 2-4 carrots, coarsely chopped
- 4-6 scallions, whole 4-6 scallions, whole
- For the dressing For the dressing
- 1 tbsp fresh oregano (substiture with 1/2 Tbsp dried oregano; finely chopped) 15 ml fresh oregano (substiture with 1/2 Tbsp dried oregano; finely chopped)
- 1 tbsp fresh rosemary (substiture with 1/2 Tbsp dried rosemary; finely chopped) 15 ml fresh rosemary (substiture with 1/2 Tbsp dried rosemary; finely chopped)
- 2 garlic cloves, crushed 2 garlic cloves, crushed
- 6 tbsp olive oil 89 ml olive oil
- 2 tbsp wine vinegar 30 ml wine vinegar
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
Method
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.
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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