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Fennel and Shallot Braised Beef Brisket
Recipe Source
by the Perdue Farms Culinary Team
Fennel and Shallot Braised Beef Brisket
Recipe Source
by the Perdue Farms Culinary Team
The perfect centerpiece of a Hanukkah feast and ideal for any cold, wintery day! This braised brisket recipe is easy to make, with melt-in-your-mouth results!
Recipe Quick Facts
Prep
20
Minutes
.
Cook
150
Minutes
.
Makes
10
Servings
.
Ingredients
Ingredients
- 5-pound Panorama Organic Grass-Fed Beef Brisket
- 1 large yellow onion, roughly chopped
- 1 large fennel, ends trimmed and sliced into wedges
- 4 large carrots, roughly chopped
- 5 large celery stalks, roughly chopped
- 4 shallots, roughly chopped
- 8 garlic cloves, peeled and smashed
- 1/2 bunch thyme
- 3 bay leaves
- 1 cinnamon stick
- 3 star anise
- 2 cups dry red wine
- 1/2 cup sherry vinegar
- 12 ounces tomato paste
- 2 28-ounce cans diced tomatoes
- 1 32-ounce container beef stock
- 1/2 cup sugar
- 1/4 cup canola oil
- Salt and black pepper
Made with Our
Step 1
Step 1
Lightly coat the brisket in oil, and generously season with kosher salt and black pepper. Preheat a heavy bottom large stock pot or large cast iron skillet over medium high heat. Place brisket in pan and brown on both sides. Transfer browned brisket to a braising pan.
Step 2
Step 2
Being careful not to discard fond leftover from searing, remove burnt oil from pan. Place pan over medium heat and add 2 tablespoons oil, star anise, cinnamon and bay leaves. Slowly toast until slightly browned and aromatic. Add the fennel, onions, garlic, shallots, celery and carrots to the pot, and sweat over medium heat for 5 to 6 minutes. Mix in tomato paste and continue to cook, stirring occasionally, until slightly caramelized (approx. 5 more minutes). Deglaze the pan with red wine and vinegar. Cook until the liquid is reduced by one-third. Add the tomatoes, beef stock and sugar to the mixture and reduce by one-third again.
Step 3
Step 3
Pour braising liquid over brisket in braising pan; add thyme. Make sure that one-half to two-thirds of the brisket is covered by the braising liquid. Cover the pan tightly with aluminum foil, and place into a 325 F oven for 1 1/2 to 2 1/2 hours. The meat should be fork tender but not falling apart. Let the brisket rest in the braising liquid for added moisture and flavor.
The Perdue Farms Culinary Team
Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS