Move over ham, this Holiday Brisket recipe is a delicious gluten-free, Paleo-friendly main dish you can serve instead of ham at Christmas.
Holiday Brisket Recipe
- 1 (4-5 pound) flat-cut brisket
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
- 2 tablespoons (30 mL) extra-virgin olive oil
- 2 medium yellow onions , sliced
- ½ pound (227 g) carrots, diced
- 2 celery ribs , diced
- 6 cloves garlic , sliced
- 1 cup (240 mL) dry red wine
- 1 (15-ounce) can tomato sauce
- ½ cup (85 g) dried plums (prunes), roughly chopped
- 2 tablespoons (5 g) fresh thyme leaves
- 1 tablespoon (15 mL) fish sauce
- 2 bay leaves
- Preheat the oven to 300°F.
- Season the brisket all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then sear the brisket on each side for 4-5 minutes until browned. Transfer the brisket to a plate.
- Add the onions, carrots, celery, and garlic to the skillet and cook until the vegetables are tender, about 6-7 minutes.
- Pour in the wine to deglaze the pan, scraping up any brown bits.
- Add the tomato sauce, prunes, thyme, fish sauce, and bay leaves to the pan and stir until combined. Bring to a low simmer, then remove the pan from the heat.
- Pour the sauce into the bottom of a large roasting pan, then nestle in the brisket, fat side up. Tightly cover the pan with foil and transfer it to the oven.
- Braise the brisket for about 4 hours, or until it is completely fork tender. Transfer the brisket to a cutting board and allow to rest for 15 minutes.
- Remove the bay leaves from the roasting pan and skim any fat off the surface of the sauce. Season with salt and pepper, to taste.
- Thinly slice the brisket against the grain and arrange it on a large platter. Spoon the sauce on top before serving.
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