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Herbs and tomatoes balance out the richness of this brisket that’s served topped with a flavorful kick of nuts, fresh herbs, grated horseradish, and citrus.
Rach likes to serve it with her Potato and Parsnip Cakes.
Rachael fed this brisket to the woman behind one of her “recipe fixes,” Loukisha, who returned to the show as part of an anniversary trip to NYC. And Rachael made sure to gift her while she was here. Watch the video to see her reaction!
Pat brisket dry and bring to room temp for 30 minutes.
Heat a large Dutch oven over high heat with olive oil, 2 turns of pan, and preheat oven to 350˚F with rack at center oven. Season meat with salt and pepper and brown both sides, fat cap down first, and brown evenly, about 10 minutes. Remove, then reduce heat a bit and add the celery, 2 chopped carrots, onions, garlic, spices, tomato paste and herbs, stir 4-5 minutes, then add tomatoes and break them up, add wine and bring to boil, then add beef back, cover and roast 3 hours.