American Wagyu Oven Braised Brisket
BY: Sarah Kelly
- 1 Snake River Farms American Wagyu brisket, 9 to 12 lbs. Buy Now
- Kosher salt
- Fresh ground pepper
- 2 carrots, cut in 1” chunks
- 2 onions, sliced 1/2” thick
- 2 shallots, sliced 1/2” thick
- 1/2 head of garlic
- 6 ounces tomato paste
- Handful thyme sprigs
- 6 rosemary sprigs
- 1 bottle red wine
- 2 cup sherry wine
- 4 cups water, beef or veg stock
- 1 cup apricot preserves
- 3 bunches parsley
- 3 cloves garlic
- 1/2 shallot
- 1tablespoon fresh horseradish, grated
- 1 lemon, zest and juice
- 1/3 cup olive oil
- Pinch salt
Generously season both sides of the brisket with salt and pepper. Over medium-high heat, heat canola oil in a pan large enough to fit the brisket and once the pan is hot, sear both sides of the meat until brown.
Take the meat out and place in a large roasting pan. Add carrots, onions, and shallots to the hot pan and cook over medium heat until they start to soften. Add herbs and tomato paste. Cook for a few minutes. Add red wine and sherry and stir to release any browned bits from the bottom of the pan. Bring to a simmer and pour over the brisket. Add the garlic and enough water to just cover the meat.
Cover the pan with foil and braise at 350 degrees for approximately 8 hours until the meat is tender and easily pulls apart.
Once the meat is finished cooking, take it out of the liquid and place on a sheet pan. Spread the apricot preserves all over the top of the brisket and put it back in the oven for 15-20 minutes until it starts to caramelize and creates a lovely glaze.
Chop the parsley and mince the garlic and shallot. Stir together all the ingredients. Serve the brisket with the braising liquid and top it with gremolata.