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Recipe: Braised Beef Brisket With Pickled Walnuts
Similar Categories: Braised, Beef, Brisket, Pickled, Walnuts
Serving Size : 4
2 pounds fresh beef brisket
Maldon or other sea salt and freshly ground black
pepper
flour
3 tablespoons lard
8 small yellow onions -- peeled and quartered
1 medium leek -- trimmed and thickly sliced on the diagonal
3 stalks celery -- peeled and thickly sliced
4 small turnips -- trimmed, peeled, and quartered
1 tablespoon mushroom ketchup or Lea & Perrins Worcestershire
sauce
1 tablespoon anchovy paste
6 pickled walnuts -- quartered lengthwise
3 tablespoons pickled-walnut liquor
2 bay leaves
4 cups beef stock
Preheat oven to 325F. Generously season beef with salt and pepper, then
dredge in flour. Melt lard in a medium deep cast-iron pot over medium-high
heat. Add beef to pot and cook until well browned on both sides, about 10
minutes. Transfer beef to a plate and set aside.
Reduce heat to medium. Add onions, leeks, celery, and turnips and cook,
stirring often, until lightly browned, about 10 minutes. Add mushroom
ketchup, anchovy paste, pickled walnuts, walnut liquor, bay leaves, and
stock. Return beef and any accumulated juices to pot.
Bring liquid to a gentle simmer, skimming off any froth that surfaces, and
simmer for 10 minutes. Cover pot and put in oven. Cook until beef is very
tender when poked with a skewer, 3 hours, removing cover for final half
hour. Remove bay leaves. Use two forks to separate beef into 4 pieces.
Transfer to a platter and ladle vegetables and broth over meat. Serve with
pureed potatoes, if you like.
2 pounds fresh beef brisket
Maldon or other sea salt and freshly ground black
pepper
flour
3 tablespoons lard
8 small yellow onions -- peeled and quartered
1 medium leek -- trimmed and thickly sliced on the diagonal
3 stalks celery -- peeled and thickly sliced
4 small turnips -- trimmed, peeled, and quartered
1 tablespoon mushroom ketchup or Lea & Perrins Worcestershire
sauce
1 tablespoon anchovy paste
6 pickled walnuts -- quartered lengthwise
3 tablespoons pickled-walnut liquor
2 bay leaves
4 cups beef stock
Preheat oven to 325F. Generously season beef with salt and pepper, then
dredge in flour. Melt lard in a medium deep cast-iron pot over medium-high
heat. Add beef to pot and cook until well browned on both sides, about 10
minutes. Transfer beef to a plate and set aside.
Reduce heat to medium. Add onions, leeks, celery, and turnips and cook,
stirring often, until lightly browned, about 10 minutes. Add mushroom
ketchup, anchovy paste, pickled walnuts, walnut liquor, bay leaves, and
stock. Return beef and any accumulated juices to pot.
Bring liquid to a gentle simmer, skimming off any froth that surfaces, and
simmer for 10 minutes. Cover pot and put in oven. Cook until beef is very
tender when poked with a skewer, 3 hours, removing cover for final half
hour. Remove bay leaves. Use two forks to separate beef into 4 pieces.
Transfer to a platter and ladle vegetables and broth over meat. Serve with
pureed potatoes, if you like.
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