Rob Petrone
Rob PetroneNov 17, 2017, 1:56 pm

Ultimate Holiday Feast: Roasting Brisket

2 Spring Chef/Partner Jesse Schenker Shares Family Recipe

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RESTAURANT HUNTER "ULTIMATE HOLIDAY FEAST" RECIPE: ROASTED BRISKET WITH CARROTS, TURNIPS, HORSERADISH AND DILL

(As told to us by Jesse Schenker of 2 Spring in Oyster Bay.)

Ingredients:
- 4 lbs. fresh brisket
- 1 large spanish onion, small dice
- 5 large carrots, peeled, cut into obliques
- 1 large turnip, peeled, cut large dice
- 1 cup red wine
- 2 sprigs thyme
- 1 bay leaf
- 1 clove fresh garlic, smashed
- 1 cup beef stock or chicken stock
- 2 tbsp. freshly grated horeseradish
- Small hand full of fresh dill
- 1 tsp. toasted coriander seeds
- 1 tsp. black peppercorn
- 1/2 tsp. cayenne pepper
- kosher salt to taste
- 1 tsp. toasted mustard seeds

Recipe:
1. Pre heat oven to 275 degrees
2. Coffee grind or blend all dried spices and seeds together
3. Place brisket on rack with drip pan
4. Cover with spice mix & kosher salt
5. Cook for 3.5 to 4 hours
6. Then cover with aluminum foil & rest at room temperature (save all drippings in bottom of pan)
7. Transfer drippings to sauce pot
8. Sauté vegetables, thyme, bay leaf and garlic in drippings over medium high heat for 3 to 4 minutes.
9. Deglaze with red wine and reduce by half
10. Add beef stock and simmer for 10-12 minutes until it coats the back of a spoon

To plate:
1. Slice brisket against the grain, about a quarter inch thick
2. Place 3 to 4 slices on plate
3. Strain out vegetables from sauce & garnish around brisket
4. Pour sauce as desired on brisket
5. Garnish with fresh horseradish & fresh dill

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